£1.81
Ideal for creating authentic Kung Pao chicken dishes, this Lee Kum Kee stir-fry sauce adds spicy and piquant flavour to your meals. It is made with ingredients like chilli peppers and garlic, perfect for quick stir-fries. A favourite in UK households for easy Chinese-inspired cooking.
- Contains salted chilli peppers and fermented soybean paste for authentic taste.
- Suitable for vegetarians and vegans, with no animal products.
- Easy to use with provided recipes for quick preparation in minutes.
- Comes in a convenient 50g pouch for single or multiple uses.
- Includes sesame and soya allergens, clearly labeled for safety.
- £1.81
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Description
xPerfect 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.
Features: Chilli rating - 3, Sichuan style, Also good with: Beef, seafood or vegetables, Suitable for vegetarians and vegans.
Country of origin: China.
| Nutritional data | 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 |
Package type: Pouch.
Storage: Store in a cool, dry place. Once opened, consume immediately.
Origin: 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.
Allergen Information: Contains Sesame, Contains Soya, Contains Wheat.
Dietary Information: Suitable for Vegans; Suitable for Vegetarians.
Recipes: Quick 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.
