Kung Pao Chicken
What you’ll need
Ingredients
- 250g Chicken breast, cubed (or Quorn mince as vegetarian alternative)
- 1 Tbsp Lee Kum Kee (Professional) Gluten Free Oyster Sauce
- 1 Tbsp Vegetable oil
- 2 Celery sticks, sliced
- ½ Green pepper, diced
- 25g Roasted cashew nuts (optional)
Sauce Mix
- 2 Tbsp Lee Kum Kee (Professional) Hoisin Sauce
- 1 Tbsp Lee Kum Kee (Professional) Chilli Garlic Paste
Made with
Lee Kum Kee products
How to make it
Marinate chicken with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and set aside.
Stir fry chicken and celery over medium heat with oil for 5 minutes.
Add all the vegetable and stir fry for further 3 minutes before adding the Lee Kum Kee (Professional) Hoisin Sauce and Lee Kum Kee (Professional) Chilli Garlic Paste .
Heat through before serving with roasted cashew nuts on top.
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