Kung Pao Chicken Stir-fry

Chicken | Main Course | Recipes

Kung Pao Chicken Stir-fry

Serves 2

Ingredients

  • 250g chicken breast/thigh meat or alternative protein, bite sized pieces
  • 1 tbsp vegetable oil
  • 2 celery sticks, sliced
  • 1/2 green pepper, diced
  • 1 clove garlic, crushed
  • 25g roasted cashew nuts

Marinade

  • 1 tbsp Lee Kum Kee Premium Oyster Sauce

Sauce Mix

  • 2 tbsp Lee Kum Kee Hoisin Sauce
  • 1 tbsp Lee Kum Kee Chilli Bean Sauce (or Lee Kum Kee Chilli Garlic Sauce, if you prefer a milder spicy flavour)
  • 2 tbsp of water

Method

  1. Clean, cut and marinate the meat in Oyster Sauce, set aside.
  2. Prepare the vegetables, arrange on a plate in cooking order.
  3. Heat the wok, add oil and stir-fry garlic and chicken until chicken is seared (about 3min)
  4. Add vegetables (the crunchiest first) and cook until chicken is cooked through.
  5. Add the sauce mix and cashews, heat through.
  6. Garnish, then serve with a bowl of plain rice or noodles. Enjoy!

See Lee Kum Kee's 1 min video recipe for a Kicking Kung Pao Chicken!

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