Water, Sugar, Glucose-Fructose Syrup, Chilli Paste (5%) (Chilli Peppers, Salt, Acidity Regulator (Acetic Acid)), Garlic Purée, Light Soya Sauce (Water, Salt, Soya Beans, Roasted Wheat, Sugar), Modified Maize Starch, Spirit Vinegar, Tomato Paste, Ginger Purée, Water Chestnuts, Toasted Sesame Oil, Ground Szechuan Pepper, Chilli Flakes, Acidity Regulator (Citric Acid)
Preparation & Storage
- Why not add a handful of chopped unsalted peanuts at the end for a bit of crunch! Recipe suggestion: Kung Po Chicken Serves 2 Method: 1. Heat the oil in a wok or pan and add the chicken, stir fry for 2-3 minutes. 2. Add the sliced vegetables and stir fry for a further minute. 3. Pour over the sauce and heat through. Serve with rice or noodles. Shopping list - just add: 250g chicken breast, sliced, 1 bunch spring onions, 1 red pepper, 1 tin water chestnuts, 1 tbsp vegetable oil
Store in a cool, dry place. Once opened, keep refrigerated and use within 2 days.
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