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Essential Vegetable Oil1litre
1litreItem price
£2.10Price per unit
21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large wok or frying pan set over a high heat. Once smoking hot, add the chicken and stir-fry for 2-3 minutes, until browned in places. Add the ginger, the white part of the salad onions (reserve the green tops, to serve), five spice powder, garlic and ½ the chilli; fry for 3-4 minutes, until fragrant.
Splash in the rice wine (or sherry), soy, sugar and 2 tbsp water. Boil rapidly for 6-8 minutes, stirring often, until everything is coated in a sticky glaze. Scatter over the reserved salad onion tops and chilli. Serve with steamed white rice and pak choi, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,345kJ/ 322kcals |
---|---|
Fat | 19.3g |
Saturated Fat | 4g |
Carbohydrates | 10.7g |
Sugars | 9.4g |
Fibre | 0.6g |
Protein | 26.4g |
Salt | 0.8g |
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£2.10Price per unit
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Quantity of Essential Chicken Thigh Fillets, Skinless & Boneless in trolley 0
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£4.76 each est.Price per unit
£8.50/kg0g added
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Quantity of Cooks' Ingredients Root Ginger in trolley 0g
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£6.20Price per unit
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Quantity of Cooks' Ingredients Mild Chilli Powder in trolley 0
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£1.60Price per unit
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65pPrice per unit
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