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IngredientsSzechuan Kung Po Chicken

  • Chicken Breast, Diced– 400g
  • Sugar Snap Peas – 100g
  • Ginger, Sliced– 2 tbsp
  • Spring Onion, Chopped  – 1 Stem
  • Garlic, Chopped– 4 Cloves
  • Cooking Oil – 1 tbsp

Seasonings

  • Yeo’s Szechuan 'Kung Po' Sauce – 4 tbsp
  • Pure Sesame Oil– 2 tsp
  • Light Soy Sauce – 2 tsp
  • Corn Flour  – 3 tsp
  • Salt– ½ tsp
  • Sugar – 1 tsp
  • Chilli, Chopped (Optional) nbsp;– 1 tsp
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Method

Step 1: Marinate the chicken breast with corn flour and soy sauce for ½ hour. Boil the sugar snap in hot water for 2 minutes and drain.
Step 2: Heat oil, stir fry ginger, garlic, chilli and add chicken, cook for 2 minutes.
Step 3: Add sugar snap peas and all seasonings, stir fry until cooked.