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Lee Kum Kee Kung Pao Chicken Stir-fry Sauce (Sichuan Style) 60g

Regular price £0.95

Tax included.


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.



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

Typical Values Per 100 g
Energy 686 kJ (162 kcal)
Fat 1.5 g
of which saturates 0.3 g
Carbohydrate 34 g
of which sugars 30 g
Protein 1.8 g
Salt 9.4 g


  • Suitable for Vegans
  • Suitable for Vegetarians


Store in a cool, dry place, Once opened, consume immediately. 



Preparation : 5 minutes
Cooking : 12 minutes
Serves : 2 servings

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

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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