Water, Sugar, Roasted Peanuts (10%), Coconut Milk (8%) (Coconut, Water), Minced Chilli Paste (6%) (Chilli Peppers, Water, Salt), Peanut Butter (3%), Modified Maize Starch, Ground Peanuts, Dark Soya Sauce (contains Wheat Gluten), Rapeseed Oil, Tamarind Concentrate, Lemongrass, Coriander, Cumin Ground, Garlic Purée, Soya Bean Paste, Fish Sauce, Colour: Plain Caramel, Yeast Extract, Acidity Regulator: Lactic Acid, Citric Acid
Preparation & Storage
- Shopping list - just add:2 chicken breasts - thinly sliced1 tablespoon vegetable oil1 red pepper - thinly sliced3 spring onions - roughly choppedRecipe suggestion:Spicy chicken satayServes 2Method:1. Heat the oil in a wok and add the chicken, stir fry for 2 minutes.2. Add the red pepper and spring onions and stir fry for a further minute.3. Pour over the sachet of sauce and simmer for 1 minute, stirring occasionally.Ensure piping hot and serve immediately.Try threading beef or chicken strips onto wooden skewers, cover with the sauce and cook under a hot grill turning occasionally.
Store in a cool, dry place. Once opened, keep refrigerated and use within 2 days.