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Ingredients
350g essential Waitrose British Chicken Mini Breast Fillets
1 medium essential Waitrose Free Range Egg, beaten
75g Cooks’ Ingredients Panko Breadcrumbs
1 tbsp toasted sesame oil
1 large carrot, cut into matchsticks
4 salad onions, cut into 4cm pieces
140g sweet chilli sauce
300g Waitrose Egg Noodles
Method
Preheat the oven to 200°C, gas mark 6. Toss the chicken in the egg and then roll in the breadcrumbs to evenly coat, transfer to a greased baking tray. Bake for 20 minutes until golden and the chicken is cooked throughout with no pink meat.
Heat the oil in a frying pan and fry the carrot and salad onions for 2-3 minutes, add the sauce, noodles and 50ml water and cook for
1 minute to heat through.
Serve the noodles topped with the panko chicken.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,825kJ/ 670kcals
Fat
19.1g
Saturated Fat
4.2g
Carbohydrates
76.8g
Sugars
11.1g
Fibre
5.6g
Protein
47.8g
Salt
2.3g
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