Kung Pao Chicken

Serves 2

FIND A RECIPE

Ingredients

250g chicken breast or thigh, diced

1 Tbsp vegetable oil

2 cloves of garlic, peeled and sliced

1 celery stick, cut into 2cm sections

½ green pepper, diced into 3cm sections

½ red pepper, diced into 3cm sections

Marinade

1 Tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix

2 Tbsp Lee Kum Kee Hoisin Sauce

1 Tbsp Lee Kum Kee Chilli Bean Sauce

1 Tbsp water

Garnish

25g cashew nuts, roasted

Method

Marinate the chicken and set aside.

Heat the oil in the wok. Add the garlic, then bring down the heat.

Stir-fry the chicken for 5 minutes and add all the vegetables to cook for a further 3 minutes.

Add the sauce mix and heat well before serving.

Garnish with roasted cashew nuts.

Tips

Use Lee Kum Kee Chilli Garlic Sauce as an alternative if you don’t have Lee Kum Kee Chilli Bean Sauce .

Add less Lee Kum Kee Chilli Bean Sauce if you like it less spicy.

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