Kung Pao Chicken

Serves 2
1. Marinate chicken in the Oyster Sauce and set aside.
2. Stir fry chicken and garlic over medium heat with 1 tbsp of oil for 5 minutes.
3. Add all the vegetables and stir-fry for a further 3 minutes before adding the Hoisin and Chilli Bean Sauce.
4. Heat through before serving with roasted cashew nuts on top.

– Add in or reduce the amount of Chilli Bean Sauce (or Chilli Garlic Sauce )according to your liking!
– You may also use peanuts instead of cashew nuts, pork instead of chicken. 


Main Ingredients:
250g chicken breast, cubed
1 tbsp vegetable oil or groundnut oil
2 celery sticks, sliced
1 green pepper, diced
1 clove garlic, crushed
25g roasted cashew nuts
Sauce mix:
1 tbsp Lee Kum Kee Premium Oyster Sauce (or Lee Kum Kee Panda Oyster Sauce)
2 tbsp Lee Kum Kee Hoisin Sauce
1 tbsp Lee Kum Kee Chilli Bean Sauce (or Lee Kum Kee Chilli Garlic Sauce)
1 tbsp vegetable oil or groundnut oil

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