Salt and Pepper Mock Chicken
£8.00Price
Savour the contrast of a crispy outer layer and a silky interior in this mouthwatering tofu dish. It contains soy protein and is mildly spicy.
- Soy-based chicken
- Salt and pepper
- Onion, green pepper, carrots.
- Salt and pepper: salt, cinnamon powder, dried red chilli, five spice powder, white pepper powder, peppercorn powder, keampferia galanga powder, red chilli powder, and sugar.
- Veggies: onion, green and red pepper, 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 15g 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 off the heat, add the cooked soy-based chicken (from step 1) to the pan, and stir in the salt and pepper. 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;
- Salt and pepper: room temperature for 6 months;
- Veggies: refrigerated and consumed in 5 days.
