Szechuan Kung Po Chicken

• 400g chicken breast, diced
• 100g sugar snap peas
• 2 tbsp ginger, sliced
• 1 stem spring onion, chopped
• 4 cloves garlic, chopped
• 1 tbsp cooking oil

• 4 tbsp Yeo’s Szechuan Kung Po Sauce
• 2 tsp Yeo’s Pure sesame Oil
• 2 tsp Yeo’s Light Soy Sauce
• 3 tsp corn flour
• ½ tsp salt
• 1 tsp sugar
• 1 tsp chilli (optional), chopped

1. Marinate the chicken breast with corn flour and soy sauce for ½ hour. Boil the sugar snap peas in hot water for minutes, drain and set aside.
2. Heat oil, stir fry ginger, garlic, chilli and add chicken, cook for 2 minutes
3. Add sugar snap peas and all seasonings, stir fry until cooked.