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Stir-Fried Pepper Chicken with Mange-Tout by Ken Hom
  • 320g pack chicken mini breast fillets
  • 2 tsp Lee Kum Kee Premium Light Soy Sauce
  • ¼ tsp freshly ground black pepper
  • 2 tsp cornflour
  • 1 red, yellow or orange pepper, cored
  • 2 Tbsp vegetable oil
  • 75g mange-tout, trimmed
  • 1 Tbsp Lee Kum Kee Sichuan Style Hot & Spicy Stir Fry Sauce
  • 150ml water
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