Honey & Ginger Chicken
Soy-marinated higher-welfare British chicken in a honey, ginger and garlic sauce with sesame-topped choi sum, yellow peppers and red onions.
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Tell Me More
- We only cook with higher welfare, British Chicken. Read more.
- Honey and ginger are ancient friends, and this dish combines them perfectly
- Inspired by the flavours of Asia, with sesame, soy, garlic and ginger
Try it with:
- Serve with Jasmine Rice and top with chopped coriander and some toasted cashew nuts
- Try making your own sticky rice, serve with some steamed Tenderstem broccoli and garnish with freshly sliced red chilli
Nutrition
serves 1
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 614 | 1,719 |
| Energy (cal) | 146 | 409 |
| Protein (g) | 11.8 | 33 |
| Carbohydrate (g) | 13.4 | 37.5 |
| of which: sugars (g) | 10.7 | 30 |
| Fat (g) | 4.8 | 13.4 |
| of which are saturates (g) | 0.6 | 1.7 |
| Fibre (g) | 0.8 | 2.24 |
| Sodium (g) | 0.32 | 0.89 |
| Salt (g) | 0.8 | 2.225 |
Please Note: The details above are correct as of 25 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
serves 2
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 614 | 1,719 |
| Energy (cal) | 146 | 409 |
| Protein (g) | 11.8 | 33 |
| Carbohydrate (g) | 13.4 | 37.5 |
| of which: sugars (g) | 10.7 | 30 |
| Fat (g) | 4.8 | 13.4 |
| of which are saturates (g) | 0.6 | 1.7 |
| Fibre (g) | 0.8 | 2.2 |
| Sodium (g) | 0.32 | 0.89 |
| Salt (g) | 0.8 | 2.225 |
Please Note: The details above are correct as of 25 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract).
Diced Chicken (35%), Water, Red Onion (7%), Yellow Pepper (6%), Honey (6%), Choi Sum (5%), Brown Sugar, Ginger Puree (4%), Garlic (3%), White Wine Vinegar (Antioxidant: Sulphur Dioxide), Dijon Mustard (Water, Mustard Seeds, Vinegar, Salt), Rapeseed Oil, Chicken Stock (Maltodextrin, Salt, Natural Flavouring, Chicken Fat, Sugar, Lemon Juice Concentrate, Dried Onion Powder), Tamari Soy Sauce (2%) (Soya Beans, Water, Sea Salt, Alcohol, Koji Spores (Aspergillus Oryzae)) Sesame Oil (2%) (Soybean Oil), Cornflour, Sesame Seeds, Salt, Parsley, Coriander, Turmeric.
Please Note: The details above are correct as of 25 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking/Serving Instructions
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 25mins. Make sure you stir well before serving.
Extra Warnings:
Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.
serves 2
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Should this product defrost, keep refrigerated and eat within 48 hours. Follow the oven guidelines but cook for 30 mins. Make sure you stir well before serving.
Extra Warnings:
Steam may be released when removing lid. Although every care has been taken to remove all bones, some may remain.
Please Note: The details above are correct as of 25 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Soya, Mustard, Sesame, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 25 September 2021 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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