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!
Cut each mini chicken fillet in two or three pieces and place in a bowl. Add the Light Soy Sauce, pepper and cornflour.
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.
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.
Use a slotted spoon to transfer the chicken to a plate.
Clean the wok or pan, re-heat it and add the remaining oil. When it is hot, stir-fry the peppers for 2 minutes.
Add the mange tout to the wok and stir-fry for one minute more.
Finally return the chicken to the wok or frying pan, along with the sauce and water, stir -frying to mix everything together.
Serve with fine egg noodles.
PREP TIME: 20 MINUTES | COOKING TIME: 10 MINUTES
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
