Kung pao chicken is a spicy stir-fried dish that originated in the Sichuan province of China. It typically consists of diced chicken, vegetables, and dried red chillies, coated in a savoury sauce made with soy sauce, vinegar, sugar, and cornstarch. We have added carrot and potato to the dish, which are not common ingredients in the traditional recipe, but they can provide more texture and nutrition. The chilli sauce can add more heat and flavour to the dish, depending on how spicy you like it. The tray size of 1.5 kilos can serve about six to eight people, depending on their appetite.

Contains: wheat, soy, crustacean, gluten, mollusc.

Keep refrigerated below 5º