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Waitrose trimmed mange tout peas200g
200gItem price
£1.50Price per unit
£7.50/kgSoy sauce and butter combine to make a silky coating for chicken in this elegantly simple recipe, which can be on the table in just 30 minutes
Please 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.
Bring a kettle of water to the boil. Put the mange tout in a heatproof mixing bowl and cover with just-boiled water. Let stand for 1 minute, then drain and set aside. Meanwhile, in a small bowl, mix together the soy sauce, rice wine, ginger and honey, then set aside.
Set a large frying pan or wok over a medium-high heat. Add 20g of the butter and, when foaming, add the chicken. Season and fry for 6-8 minutes, stirring regularly, until the chicken is starting to take on some colour.
Add the soy mixture and stir to coat the chicken, cooking for 2-3 minutes until sticky and reduced. Add the mange tout, most of the salad onions, the remaining 20g of butter and some freshly ground black pepper to the pan and cook, stirring, for 3 minutes until the chicken is coated in a glossy sauce, cooked through, no pink meat remains and the juices run clear. Serve with the reserved salad onions and some jasmine rice and toasted sesame seeds, if liked.
Leftovers
Shaoxing rice wine
Widely used in Chinese cooking, this has a complex, slightly sweet flavour. It’s great added to stir fries, noodle dishes and Asian-style soups. Dry sherry is a good substitute.
Typical values per serving when made using specific products in recipe
Energy | 3,304kJ/ 789kcals |
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Fat | 36g |
Saturated Fat | 13g |
Carbohydrates | 53g |
Sugars | 8.3g |
Fibre | 4.3g |
Protein | 58g |
Salt | 2.1g |
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