For 4 people
500 g chicken meat
10 spring onions
3 bell peppers
2 EL Szechuan pepper
1 finger-thick piece of ginger
2 handfuls of roasted peanuts or cashew nuts
2 EL Kills
4 tbsp Lee Kum Kee Hoisin Sauce + 2 tbsp Lee Kum Kee Chili-Garlic Sauce
approx. 60 g Lee Kum Kee Kung Pao Sauce
Served with: rice
Dice chicken meat and vegetables into small cubes. Grate ginger.Toast peanuts or cashew nuts. Grind Szechuan pepper.
Fry chicken meat in oil until it browns. Push the meat to the edge of the wok, gently toast the Szechuan pepper. Add grated ginger and spring onions and let cook for a few minutes.
Add the sauce for Kung Pao chicken, stir with a little water, and heat thoroughly for 2 minutes. Sprinkle with nuts and serve with rice.