Chinese Chicken Stir-fry
Description
Juicy pieces of chicken in a light chinese-style five spice sauce.
Water, Chicken (40%), Light Soy Sauce [Water, Soy Extract [Water, Soya Bean, Salt, Wheat Flour], Salt, Glucose, Spirit Vinegar], Rice Vinegar, Ginger Puree, Garlic Puree, Red Chilli Puree, Sundried Tomato Puree [Sundried Tomato, Tomato Paste, Sunflower Oil, Sugar, Salt, Basil, Oregano, Garlic], Rapeseed Oil, Chicken Stock [Chicken Stock, Salt], Thickener (Carob Gum), Salt, Five Spice [Cinnamon, Fennel, Ginger, Aniseed, Clove], Colour (Plain Caramel).
Allergen Advice: for allergens see ingredients in bold.
Produced in an environment that handles gluten, sulphites, milk, egg, soya, mustard, fish, celery.
| NUTRITION | per 100g | per portion (250g) |
|---|---|---|
| Energy kJ | 296 | 741 |
| Energy kCal | 71 | 177 |
| Fat (g) | 3.5 | 8.8 |
| Of Which Saturates (g) | 0.9 | 2.3 |
| Carbohydrates (g) | 0.2 | 0.4 |
| Of which sugars (g) | 0.1 | 0.3 |
| Fibre (g) | 0.4 | 1.1 |
| Protein (g) | 9.5 | 23.7 |
| Salt (g) | 0.74 | 1.86 |
| Sodium (mg) | 303 | 758 |
Simply store in a cool dry place such as a kitchen cupboard or pantry.
Microwave: (may vary, below is a guide only).
Gently shake the pouch and then make a small tear on
either side of the pouch. Heat for 2 1/2 minutes on high, remove the
top of the pouch and stir. Heat for a further 1 minute. Stir again before
serving, ensuring the product is piping hot.
Saucepan: Empty contents of the pouch into a saucepan and heat
gently, stirring occasionally, until piping hot.
Suggestion: Devour with a portion of stir-fried bean sprouts or try this Chinese Cauliflower Rice recipe!