Authentic Asian Sauces
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
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Marinate chicken in the Lee Kum Kee Premium Oyster Sauce and set aside.
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Mix the Lee Kum Kee Hoisin Sauce , Lee Kum Kee Chilli Bean Sauce and water together, set aside.
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Heat the work with 1 tbsp of oil. Sauté garlic in hot oil.
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Stir-fry chicken for 5 minutes in medium heat.
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Add all the vegetables and stir-fry for a further 3 mins before adding the sauce mix.
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Heat through before serving with roasted cashew nuts on top.