Lee Kum Kee, Hoisin Sauce, 8.5 oz (240 g)

About Product

Suggested use

1 lb Chicken Fillet, diced into cubes
2 tbsp Vegetable oil
8 oz Shiitake Mushroom, finely chopped
1 tbsp grated fresh ginger
14 oz coleslaw
2 tbsp dry sherry
3 scallions, sliced thin
8 romaine lettuce leaves
8 inch flour tortillas (warmed 8 sec)
1/2 cup hoisin sauce
1 tbsp Chili garlic sauce

Toss chicken in medium bowl with chili garlic sauce. Heat 1 tbsp of oil in large nonstick skillet over medium-high heat. Cook chicken until no longer pink (3-5 minutes) and transfer to plate. Add mushrooms and remaining oil to skillet over medium-high heat until lightly browned. Stir in ginger and cook (about 30 seconds). Add coleslaw, mix and cook until wilted. Stir in chicken, 1/2 cup hoisin sauce, dry sherry, and cook until sauce is thickened (about 1 minute). Sprinkle with scallions, and wrap in romaine lettuce leaf with warm tortilla.
Other ingredients

Sugar, water, fermented soybean paste (water, salt, soybeans, wheat flour), salt, sweet potato powder, caramel color, modified corn starch, sesame paste, dehydrated garlic, spices, salted chili peppers (chili peppers, salt), acetic acid, red No. 40.

Contains Soybeans, wheat.