Mock Chicken in House Special Sauce
£10.80Price
Chef's special: Tossed in fermented red chilli sauce with onion, pepper, and carrot, contains soy, and is mildly spicy.
- Soy-based chicken (ready-to-cook)
- House special sauce (gluten-free)
- Onions, green pepper, red chilli, and carrot (organic/non-organic)
- Sauce: preserved red chilli, rice vinegar, sugar, cooking wine, soy sauce, white pepper, garlic, leeks, salt, cooking wine and cornstarch.
- Veggies: onions, green peppers, red chillies, and carrots.
- Standard soy-based Chicken (option 1): corn starch, garlic powder, baking powder, soy bean protein [Soybean, Stabilizer (E500)] (33%), Textured Soy Protein (Soy, Wheat), Water, Palm Oil, Isolated Soy Protein, Sugar, Salt, Thickener (E1420), Flavour Enhancer (Yeast Extract), Seasoning (Soy, Wheat), White Pepper Powder.
- Gluten-free soy-based chicken (option 2): scorn starch, garlic powder, baking powder, soy bean protein (40%), water, modified potato starch, soy bean oil, sugar, salt, spice & seasoning.
- Standard soy-based chicken (option 1): Soy and Gluten.
- Gluten-free soy-based chicken (option 2): Soy.
- Put the soy-based chicken directly into your air-fryer, set to the Maximum Crispy function, and cook for 3 minutes, or deep-fry at 180°C for 2 minutes.
- Meanwhile, rinse the veggies under cold running water, then add 30g of cooking oil to your pan and stir-fry the vegetables over medium-high heat for about 3 minutes, until they are crisp-tender.
- Turn the heat to medium-low, add the cooked soy-based chicken (from step 1) and the sauce to the pan, stirring to combine for 30 seconds. Then place the meal into a serving plate and enjoy!
- Soy-based chicken: refrigerated for up to 2 weeks or frozen for up to 1 year;
- Sauce: refrigerated for up to 1 month or frozen for up to 1 year;
- Veggies: refrigerated and consumed in 5 days.
