Ingredients
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250g chicken breast (tip: chicken thigh for a better texture), cut into small bite-size pieces
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1 celery sticks, cut into 2cm sections
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½ green pepper, diced into 3cm sections
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½ red pepper, diced into 3cm sections
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1 Tbsp Lee Kum Kee Premium Oyster Sauce
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1 Tbsp vegetable oil
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25g roasted cashew nuts
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2 cloves of garlic, sliced
Method
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Marinate chicken in the Oyster Sauce and set aside.
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Mix the Hoisin Sauce, Chilli Bean Sauce and water together, set aside.
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Heat the work with 1 Tbsp of oil. Sauté garlic in hot oil.
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Stir-fry chicken for 5 minutes in medium heat.
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Add all the vegetables and stir-fry for a further 3 mins before adding the sauce mix.
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Heat through before serving with roasted cashew nuts on top.
Sauce Mix
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2 Tbsp Lee Kum Kee Hoisin Sauce
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1 Tbsp Lee Kum Kee Chilli Bean Sauce
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1 Tbsp water
Tips
Use Chilli Garlic Sauce as an alternative
if you don’t have Chilli Bean Sauce
Add less Chilli Bean Sauce if
you want it less spicy