Water, Sugar, Chili Peppers, Soybean Oil, Rice Vinegar, Salt, Garlic, Modified Corn Starch, Soybeans, Contains Less than 2% of Wheat Flour, Sweet Potato Powder, Sesame Oil, Spices, Yeast Extract, Caramel Color, Sesame Paste, Xanthan Gum, Safflower Oil, Acetic Acid, Natural Flavor (Milk), Cultured Dextrose, Maltodextrin
Preparation Time: 6 minutes. Cooking Time: 6 minutes (makes 4-6 servings). Serving Suggestion: Serve with rice or noodles. Ingredients: 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 or until browned. Add all the vegetables and roasted peanuts and stir-fry for an additional 2 minutes. 3. Stir in entire sauce pouch of Lee Kum Kee Sauce for Kung Pao Chicken. Bring to a simmer, then serve. Store in a cool, dry place. Once opened, consume immediately. Best Before: See sealed top for date.
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