Lee Kum Kee (LKK) Kung Pao Chicken Stir-fry Sauce (Sichuan Style).
This distinctive spicy and piquant sauce has tantalising savoury-sweet flavours to create the authentic dish.
Perfect for making classic “Kung Pao Chicken”. This distinctive spicy and piquant sauce has tantalising savoury-sweet flavours to create the authentic dish. It can be used with other meats, seafood or vegetables.
Chilli rating - 3, Sichuan style, Also good with: Beef, seafood or vegetables, Suitable for vegetarians and vegans
Product of China.
Ingredients:
Salted Chilli Peppers (Chilli Peppers, Salt), Sugar, Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Dehydrated Garlic, Salt, Rice Vinegar, Modified Corn Starch, Sesame Seed Paste, Spices
Lifestyle
- Suitable for Vegans
- Suitable for Vegetarians
Storage:
Store in a cool, dry place, Once opened, consume immediately.
Recipe:
Preparation : 5 minutes
Cooking : 12 minutes
Serves : 2 servings
Simple
Just Add :
250g chicken thigh fillet, diced
1/2 red pepper, diced
4 spring onions, chopped
30g roasted cashew nuts (optional)
1 Tbsp oil
60g sachet Kung Pao Chicken Stir-fry Sauce
Easy
1 Heat oil in wok or frying pan, add chicken and stir- fry over medium high heat for 5-7 minutes until golden.
2 Add pepper and spring onions, cook for 3-4 minutes, stirring.
3 Add Kung Pao Chicken Stir-fry Sauce, toss with a splash of water to heat through for 2 minutes.
Serve with rice.
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