Kung Pao chicken

A firm takeaway favourite, Kung Pao chicken makes a perfect dinner for all the family.

Serves: 2

Preparation time:  10 minutes

Cooking time:  10 minutes

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You will need

  • 2 tablespoons Hoisin Sauce
  • 1 tablespoons Chiu Chow Chilli Oil
  • 1 tablespoon Lee Kum Kee Premium Oyster Sauce
  • 300g chicken fillets, diced
  • 2 celery sticks, sliced
  • 1 green pepper, diced
  • 1 clove garlic, crushed
  • 1 tablespoon vegetable oil
  • 25g roasted cashew nuts, to garnish (optional)
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Recipe Information

Step by step guide to making Kung Pao chicken

  1. Marinade diced chicken with the Lee Kum Kee Premium Oyster Sauce and set aside for 10 minutes.
  2. Stir fry chicken and garlic over medium heat with 1 tablespoon of oil for 5 minutes.
  3. Add all the vegetables and stir-fry for a further 3 minutes before adding the Hoisin and Chiu Chow Chilli Oil.
  4. Once cooked, sprinkle some roasted cashew nuts on top before serving.

Cook's tip: To make a meat-free version, simply substitute the chicken for Quorn meat-free pieces.

*All information included in this recipe has been provided by Lee Kum Lee.

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Nutritional information for Kung Pao chicken

Nutritional information for Kung Pao chicken

Nutrition type per serving
Calories 473 kcal
Total Fat 26.5g
Saturated Fat 3.3g
Salt 4.9g
Sugar 14.9g

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