LEE KUM KEE
Recipes

Kung Pao Chicken

Ingredients

Chicken breast, cubed (or Quorn mince as vegetarian alternative) 250g
Vegetable oil 1 Tbsp
Celery sticks, sliced 2
Green pepper, diced ½
Roasted cashew nuts (optional) 25g

Method

1 Marinate chicken with Lee Kum Kee (Professional) Gluten Free Oyster Sauce and set aside.
2 Stir fry chicken and celery over medium heat with oil for 5 minutes.
3 ‚Add all the vegetable and stir fry for further 3 minutes before adding the Lee Kum Kee (Professional) Hoisin Sauce and Lee Kum Kee (Professional) Chilli Garlic Paste .
4 ‚Heat through before serving with roasted cashew nuts on top.
Serves   2 
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