Charlie Bigham's Indonesian chicken satay
£5.19 (£8.65 per kg)
|Typical values||per 100g*||per 1/2 pack*|
|- Sugars||3.2g||9.6 g|
|- Saturates||4.4g||13.1 g|
|. *Typical values as sold|
Preparation & Storage
- Delicious with rice or noodles How to Cook This recipe is made with some raw ingredients, so please follow these cooking instructions carefully. 1. Heat a tablespoon of oil in a medium-sized frying pan. 2. Add the chicken and vegetable and fry over a medium heat for 8 to 20 minutes, stirring occasionally. 3. Give the sachet of sauce a gentle shake and add its contents to the pan. Bring to the boil, simmer for 2 minutes then serve. Make sure it's piping hot throughout.
Please keep flat…Keep in a fridge that's below 5°C. Best when cooked from fresh, but if you do plan to freeze them do it on the day you bought them and make sure you eat them within a month, defrosting fully before cooking.
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