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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

- Marinate the chicken breast with corn flour and soy sauce for ½ hour. Boil the sugar snap in hot water for 2 minutes, drain well and set aside..

- Heat a pan over the medium heat. Stir-fry the ginger, garlic, and chilli until fragrant. Add chicken, cook for 2 minutes.

- Add the sugar snap peas and all seasonings, stir-fry until cooked.


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