- chicken breast 300g
- 1 carrot, peeled
- okra 150g
- Slice chicken breast, carrot, okra into small pieces.
- Coat chicken breast with 1 tsp starch and marinade for a while.
- Stir-fry carrot and okra in 1tbsp oil until cooked and put aside.
- Stir-fry chicken in 1tbsp oil until brown and add cooked vegies.
- Add kung pao chicken sauce and stir well until heated through.
- Serve with rice or noodles.
Brands and product used
- Lee Kum Kee - Ready Sauce Kung Pao Chicken