Kung Pao Chicken
What You Will Need
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
- Garnish
- 25g Cashew nuts, roasted
Marinade
- 1 tbsp Lee Kum Kee Panda Brand Oyster Sauce
Sauce Mix
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp Lee Kum Kee Chilli Bean Sauce
- 1 tbsp Water
Made with
Lee Kum Kee products
How to make it
Marinate the chicken with the Lee Kum Kee Panda Brand Oyster Sauce 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: Add less Lee Kum Kee Chilli Bean Sauce if you like it less spicy.
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