Salt, Maltodextrin, Sugar, Caramel Color, Garlic, Yeast Extract, Sesame Oil, Xanthan Gum, Water, Soybean Oil, Modified Corn Starch, Spices, Safflower Oil, Acetic Acid, Rice Vinegar, Chili Peppers, Soybeans, Cultured Dextrose, Sesame Paste, Sweet Potato Powder, Natural Flavors (Milk), Contains Less than 2% of Wheat Flour
Preparation Time: 6 minutes. Cooking Time: 6 minutes (makes 4-6 servings). Serving Suggestion: Serve with rice or noodles. What You'll Need: 1 lb boneless skinless chicken, cut into strips; 2 small carrots, peeled and thinly sliced diagonally; 8 oz can sliced water chestnuts, drained; 1/3 cup roasted peanuts; 1 tbsp cooking oil; 2 green onions, cut into 2 inch lengths; 1 pouch Lee Kum Kee Sauce for Kung Pao Chicken. 1. Heat oil over high heat in a large frying pan or wok. 2. Add chicken and stir fry for 3 minutes until browned. Add all vegetables and roasted peanuts and stir-fry for an additional 2 minutes. 3. Stir in entire pouch of Lee Kum Kee Sauce for Kung Pao Chicken. Bring to simmer, then serve. Store in cool, dry place. Once opened, consume immediately.
Always refer to the actual package for the most accurate information