All natural. Low sodium. Authentic Asian. Let Ying's Authentic Asian Sauces turn you into an Asian cooking star! Today holidays often remind me of the delicious meals my parents prepared around Chinese holidays back in China. It brings back the warm memories of the happy times and laughter we had as a family. Cooking at home not only saves money and is healthy, it also creates memories! - Ying (Asian Cooking Instructor). For recipes and demos: www.yingskitchen.com. Made in USA.
12 oz (340 g) x 6
Shake well. Refrigerate after opening. Kungpao Chicken: 2 boneless, skinless chicken breasts; 2 tablespoons oil; 1/4 cup green bell pepper, diced; 1/4 cup red bell pepper, diced; 1/3 cup unsalted roasted peanuts; 1/4 cup Ying's Spicy Kungpao Sauce. Cut chicken breast into 3/8 to 1/2-inch cubes. Heat 2 tablespoons of oil over medium-high in a large preheated wok or skillet. Add chicken, and stir-fry for 30 seconds. Then add green and red peppers. Stir-fry for about 1 minute or until vegetables are tender. Add sauce and cook until the sauce is boiling, then add peanuts. Stir-fry until everything is evenly coated with sauce. Serve and enjoy this Szechuan favorite.
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