LEE KUM KEE
Recipes

Kung Pao Chicken

Ingredients

Chicken breast, cubed (or Quorn mince as vegetarian alternative) 250g
Lee Kum Kee (Professional) Gluten Free Oyster Sauce 15g
Vegetable oil 15g
Celery sticks, sliced 2
Green pepper, diced ½
Roasted cashew nuts (optional) 25g

Sauce Mix

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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