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Lee Kum Kee Sauce Chili Garlic - 8 Oz.
Sauce, Chili Garlic
Hong Kong. Great for stir frying dipping marinades see recipe on back. www.LKK.com. Scan now. For more great recipes visit www.LKK.com. Product of China.
Serving Size: 1tbsp
Servings Per Container: about 13
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 0g||0%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 730mg||32%|
|Potassium||Amount Per serving 0||0%|
|Total Carbohydrate||Amount Per serving 3g||1%|
|Dietary Fiber||Amount Per serving <1g||3%|
|Total Sugars||Amount Per serving 2g|
|Added Sugars||Amount Per serving 2g|
|Protein||Amount Per serving 0g||0%|
Salted Chili Peppers (Chili Peppers, Salt), Water, Sugar, Rice Vinegar, Dehydrated Garlic, Modified Corn Starch, Acetic Acid.
Warning Contains: Reject if safety button is up.
Directions Stir fried chicken with chili garlic sauce. � lb chicken fillet, 1 tbsp oyster sauce, 1 tbsp pure sesame oil, 1 tsp corn starch 2 tbsp oil 2 oz diced green bell pepper, 2 oz dried red bell pepper, 4 tbsp chili garlic sauce. Marinate chicken with oyster sauce, pure sesame oil and corn starch. Stir fry chicken in oil until done. Add green and red bell peppers and chili garlic sauce. Stir well and serve hot. Refrigerate after opening. Best before: see cap for date.
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