• Popping Chilli Chicken

Popping Chilli Chicken

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Heat a wok on a high heat and add half the vegetable oil. Add the minced chicken and stir well, breaking up the clumps. Allow to colour golden brown on all sides. This will take a few minutes.
Push the chicken to one side and add the remaining vegetable oil to the other.
Add the garlic, ginger, chillies and whites of the spring onion and stir fry for 30 seconds before stirring the browned chicken mince back in. Mix well.
In a bowl, mix together the hot chicken stock and caster sugar. Taste and add Lee Kum Kee Light Soy Sauce if you need to make it saltier.
Pour the seasoned stock mixture into the chicken and allow the chicken to cook through for 5 minutes, or until almost all the liquid has evaporated.
Turn off the heat and sprinkle over the fresh coriander leaves, lime juice, and cashew nuts. Taste and adjust the seasoning before serving with a garnish of spring onion greens.