Lee Kum Kee Kung Pao Chicken

A quick and easy take on the classic Kung Pao Chicken, this recipe combines tender marinated chicken, crisp vegetables, and a bold, savory sauce made with Lee Kum Kee favorites. Served over fluffy jasmine rice, it’s a flavor-packed meal the whole family can enjoy in just 35 minutes.

Prep: 20 mins
Cook: 15 mins
Serves: 4
Difficulty: Easy

• 600g chicken thigh fillets cut into bite-sized pieces
• 6 tbsp Lee Kum Kee Premium Soy Sauce
• 3 tbsp Chinese rice wine
• 3 cloves garlic, crushed
• 4cm fresh ginger, grated
• 1 red capsicum or 2 zucchinis, diced
• 2 cups Fortune Thai Jasmine Rice
• 2 tbsp Lee Kum Kee Hoisin Sauce
• 1 tbsp Lee Kum Kee Pure Sesame Oil
• 2 teaspoons Vegeta Chicken Stock Powder

1. In a bowl, combine the chicken with 2 tbsp soy sauce and 1 tbsp rice wine. Stir well and marinate for at least 15 minutes.
2. Cook two cups of jasmine rice according to the packet instructions. Once cooked, fluff with a fork and set aside.
3. To make the sauce, in a small bowl whisk together 4 tablespoons soy sauce, 2 tablespoons rice wine, 2 tablespoons hoisin sauce, 1 teaspoon sesame oil, and 1 cup of chicken stock (made by dissolving 1 teaspoon Vegeta chicken stock powder in 1 cup of hot water). Whisk until smooth and well combined. Set aside.
4. Heat a large pan or wok over high heat. Add a good splash of oil. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken from the pan and set aside.
5. In the same pan, add a little more oil along with the garlic and ginger, stir-fry for about 30 seconds.
6. Add the capsicum and/or zucchini, and stir-fry for another 2-3 minutes until they start to soften.
7. Return the chicken to the pan. Stir in the sauce, let it boil and thicken (thicken with cornflour if desired), while continuing to gently stir.
8. Serve the Kung Pao chicken with Jasmine rice

Tip: Garnish with peanuts, spring onion and/or chilli flakes.

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