Ingredients
- 250 g 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
- SAUCE MIX
- 2 Tbsp Lee Kum Kee Hoisin Sauce
- 1 Tbsp Lee Kum Kee Chilli Bean Sauce
- 1 Tbsp water
- GARNISH
- 25 g cashew nuts roasted
Instructions
- Marinate the chicken with the Lee Kum Kee Premium 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.
Notes
Use Lee Kum Kee Chilli Garlic Sauce as an alternative if you don’t have Lee Kum Kee Chilli Bean Sauce .
Add less Lee Kum Kee Chilli Bean Sauce if you like it less spicy.
