Sticky Szechuan Chicken with Eggplant and Shiitake Mushrooms

HERE'S HOW WE MAKE IT

Our adaptation of an irresistible Karen Martini recipe takes free-range chicken marylands which we brown, then braise with sliced shiitake mushrooms and onions in a mixture of soy and fish sauce scented with five spice and Szechuan peppercorns. When cooked and tender, we toss through diced, roasted eggplant and scatter with spring onions and coriander.

INGREDIENTS

Free-range chicken, rice bran oil, onions, soy sauce (gluten free), fish sauce, caster sugar, five spice, Szechuan peppercorns, dried shiitake mushrooms, garlic, eggplant, spring onion, fresh coriander, salt.

ALLERGENS

CONTAINS:

Fish, Soy.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL (1 MARYLAND)	SMALL (2 MARYLANDS)
ENERGY	2617kj	5231kj
PROTEIN	70.8g	141.5g
FAT TOTAL	25.7g	51.4g
- SATURATED	7.1g	14.2g
CARBS	23.4g	46.7g
- SUGARS	22.6g	45.1g
SODIUM	2705mg	5410mg

SIZES

Individual:

Serves one adult with accompaniments

Small:

Serves two adults with accompaniments.

GOES WITH

Sprinkle with some extra coriander and sliced spring onions, over steamed rice or serve as part of a larger Asian feast with the Thai curry of beef and the Hokkien noodle stir fry with mixed vegetables.

PREP, COOK AND SERVE

Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours. For best results, cook in the oven.

INDIVIDUAL: Remove plastic film, cover with foil and reheat in a preheated 180C oven for 20 min (defrosted) to 35 min (from frozen). Remove foil and cook uncovered for a further 5 minutes. This dish can also be microwaved. Pierce film and microwave for 4 min (from defrosted) to 8 min (from frozen). Peel back film and ensure that the chicken is hot through to the bone.

SMALL: Remove plastic film, cover with foil and reheat in a preheated 180C oven for 25 min (defrosted) to 40 min (from frozen). Remove foil and cook uncovered for a further 5 min. This dish can also be microwaved. Pierce film and microwave for 7 min (from defrosted) to 17 min (from frozen). Peel back film and ensure that the chicken is hot through to the bone.