Ingredients
INGREDIENTS: Sweet and Sour Sauce (56%) [Water, Sugar, Pineapple, Tomato Paste, Carrot, Onion, Cider Vinegar, Red Pepper, Green Pepper, Garlic Powder, Maize Starch, Rapeseed Oil, Salt, Ginger Powder, Paprika, Cane Molasses, Dried Glucose Syrup, Flavouring, Yeast Extract, Maltodextrin, Onion Powder, Sunflower Oil, Carrot Extract, Tomato Powder, Sage Extract], Gluten-Free Panko Breadcrumbs (24%) [Rice Flour, Water, Dextrose, Bamboo Fibre, Emulsifier (Mono- and Diglycerides of Fatty Acids), Caramelised Sugar Syrup, Paprika Extract], Batter (20%) [Maize Starch].
Nutrition information
| Typical Values | Per 100g | 1/2 of a pack (125g) |
|---|---|---|
| Energy | 990kJ / 233kcal | 1237kJ / 291kcal |
| Fat | 0.7g | 0.9g |
| Saturates | 0.3g | 0.4g |
| Available Carbohydrate | 54.4g | 68.0g |
| Sugars | 17.5g | 21.9g |
| Fibre | 0.2g | 0.3g |
| Protein | 2.2g | 2.8g |
| Salt | 0.72g | 0.90g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
Dietary information
Preparation and Usage
Sweet & Sour Chicken
Serves 2
Cooking time: 14 minutes.
Method: Hob, Oven and Microwave.
Ingredients: 1 Tesco Free From Sweet and Sour Meal Kit; 300g chicken breast, diced; oil for frying; 250g cooked rice. Additional garnish (optional): 2 spring onions, sliced diagonally; 1 red pepper, diced and sautéed.
Method:
1. Pre-heat your oven to 200°C/Fan 180°C/Gas 6.
2. Prepare your gluten free batter. Tip the batter mix into a bowl, and add 4 tablespoons of water. Mix until you have a smooth paste.
3. Season the chicken as required, coat in the batter and then cover evenly in the breadcrumbs.
4. Heat 3 tablespoons of oil in a frying pan over a medium heat. Shallow fry the chicken for 1 minute on each side then place onto a baking tray and bake for 10 minutes or until chicken is cooked through.
5. Remove from the oven and allow to rest whilst you prepare the sauce.
6. Empty the sweet and sour sauce into a microwaveable container and heat on full power for 1 minute at 800W or 900W.
To serve: Place the cooked chicken on top of the cooked rice and pour over the sauce. Garnish with the spring onion and sautéed pepper.
Tip: For a vegetarian option, swap the chicken for cauliflower florets.
All cooking instructions are a guide only.
Please ensure food is cooked until piping hot.
Storage
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