KungPao Chicken
What You Will Need
Ingredients
- 250g chicken breast (tip: chicken thigh for a better texture), cut into small bite-size pieces
- 1 celery sticks, cut into 2cm sections
- ½ green pepper, diced into 3cm sections
- ½ red pepper, diced into 3cm sections
- 1 tbsp Lee Kum Kee Premium Oyster Sauce
- 1 tbsp vegetable oil
- 25g roasted cashew nuts
- 2 cloves of garlic, sliced
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 chicken in the Lee Kum Kee Premium Oyster Sauce and set aside.
Mix the Lee Kum Kee Hoisin Sauce , Lee Kum Kee Chilli Bean Sauce and water together, set aside.
Heat the work with 1 tbsp of oil. Sauté garlic in hot oil.
Stir-fry chicken for 5 minutes in medium heat.
Add all the vegetables and stir-fry for a further 3 mins before adding the sauce mix.
Heat through before serving with roasted cashew nuts on top.
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