Kung Pao Chicken with Soy Noodles

A flavour-packed Kung Pao Chicken built around Lee Kum Kee’s Stir-Fry Formula. Using 2 parts Light Soy Sauce and 1 part Dark Soy Sauce creates the perfect balance of savoury umami, rich colour and depth, served alongside spring onion and garlic soy noodles.

Ingredients

Method

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Step 1

Mix the chicken with 1 tbsp Lee Kum Kee Light Soy Sauce and 1 tsp cornflour and leave to marinate.

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For

4

M

I

600

g

Boneless chicken thighs, diced

5

tbsp

Lee Kum Kee Light Soy Sauce

2

tbsp

Lee Kum Kee Dark Soy Sauce

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Notes

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