Go Back
LKK

Kung Pao Chicken

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

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

Method
 

  1. Marinate the chicken with the Lee Kum Kee Premium Oyster Sauce and set aside.
  2. Heat the oil in the wok. Add the garlic, then bring down the heat.
  3. Stir-fry the chicken for 5 minutes and add all the vegetables to cook for a further 3 minutes.
  4. Add the sauce mix and heat well before serving.
  5. 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.

Tried this recipe?

Let us know how it was!