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Amoy light soy sauce150ml
150mlItem price
£2.00Price per unit
£1.34/100mlMartha Collison's recipe sees the spicy, sticky sauce envelop the chicken beautifully – give it a try instead of that takeaway you’ve been thinking about.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 200ºC, gas mark 6. Combine the soy sauce, honey, sesame oil and gochujang paste in a small saucepan and bring to the boil. Allow the sauce to bubble for 5 minutes, or until glossy and thick, then stir in the sesame seeds and remove from the heat.
Chop the chicken into 3cm bitesized chunks and put into a small roasting tin (about 26x22cm). Pour over the honey sauce, then toss until the chicken is well coated. Bake for 25-30 minutes, turning halfway for an even colouring, ensuring the chicken is thoroughly cooked with no pink meat and the juices run clear.
While the chicken is cooking, cook the rice according to pack instructions. Remove the chicken from the oven and allow to stand for a few minutes for the sauce to thicken. Serve with the rice, sprinkled with the salad onions.
Typical values per serving when made using specific products in recipe
Energy | 2,067kJ/ 489kcals |
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Fat | 9.1g |
Saturated Fat | 2.2g |
Carbohydrates | 62g |
Sugars | 26g |
Fibre | 1.9g |
Protein | 39g |
Salt | 1.9g |
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