Stir-fried Pepper Chicken with Mange-Tout by Ken Hom
Lee Kum Kee

Stir-fried Pepper Chicken with Mange-Tout by Ken Hom

Serves 4
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Stir-fried Chicken with Lee Kum Kee Sichuan Style Hot & Spicy Stir-fry Sauce able to help heat the body. What makes this recipe so adaptable is that any fresh vegetable can be substituted for the mange-tout. It is not only economical but healthy!


320g pack chicken mini breast fillets
¼ tsp freshly ground black pepper
2 tsp cornflour
1 red, yellow or orange pepper, cored
2 Tbsp vegetable oil
75g mange-tout, trimmed
150ml water


1 Cut each mini chicken fillet in two or three pieces and place in a bowl. Add the Light Soy Sauce, pepper and cornflour.
2 Mix well until the chicken is coated in the mixture, then allow to marinade for 15 minutes. Meanwhile, cut the peppers into 2cm thin strips.
3 Heat wok or large frying pan until it is hot. Add half the oil and when it is very hot and slightly smoking, then add the chicken and stir-fry for 3 minutes.
4 Use a slotted spoon to transfer the chicken to a plate.
5 Clean the wok or pan, re-heat it and add the remaining oil. When it is hot, stir-fry the peppers for 2 minutes.
6 Add the mange tout to the wok and stir-fry for one minute more.
7 Finally return the chicken to the wok or frying pan, along with the sauce and water, stir -frying to mix everything together.
8 Serve with fine egg noodles.
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