This stir fried chicken is cooked in Stokes chilli jam and mixed in with brown rice, vegetabels and light soy sauce.
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Mix together the chicken and chilli jam to coat evenly.
Heat the oil in a frying pan and fry the chicken for 4-5 minutes, add the stir fry and cook for a further 2-3 minutes or until the chicken is cooked through with no pink meat.
Stir in the soy and season.
Typical values per serving when made using specific products in recipe
Energy | 2,161kJ/ 513kcals |
|---|---|
Fat | 15.3g |
Saturated Fat | 1.9g |
Carbohydrates | 44.8g |
Sugars | 18.9g |
Fibre | 7.6g |
Protein | 49g |
Salt | 2.8g |
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