4 oz chicken breast, sliced
4 broccili florets
1 tsp basil, finely chopped
2 oz red bell pepper, sliced
1/2 cup water
5 oz spaghetti noodles
1/2 tsp ground black pepper
4 Tbsp butter
2 Tbsp cooking oil
4 Tbsp Lee Kum Kee Concentrated Chicken Bouillon
1. Marinate chicken in 2 Tbsp Lee Kum Kee Concentrated Chicken Bouillon. Cook spaghetti thoroughly, rinse with cold water, drain and set aside.
2. Add 1 Tbsp cooking oil to heated pan, dust chicken with flour, and pan fry until golden brown. Add another 1 Tbsp cooking oil, then add basil, broccoli and red pepper until fragrant. Add water and bring to a boil. Add black pepper and the remaining 2 Tbsp of Concentrated Chicken Bouillon, and butter. Stir to mix well.
3. Add spaghetti and pan-fry until sauce thickens. Ready to serve.
This recipe courtesy of Lee Kum Kee USA.