Sticky Szechuan chicken with eggplant and shiitake mushrooms

Small:

Defrost fully before cooking. Preheat oven to 200C (FF). Remove the plastic film and bag of sauce. Place the tray in the oven and cook for 25 minutes, pour over the sauce and return to the oven for a further 5 minutes until the sauce is bubbling and the chicken is cooked through. Allow to rest for 5 minutes and serve the chicken with steamed rice or noodles. To serve as part of a shared table, slice the chicken breast into 2cm pieces, platter and spoon over the sauce and vegetables. garnish with coriander and chopped spring onions.
Ovens vary, adjust cooking times if necessary.

Free range chicken (50%), eggplant (26%), water, onion, rice bran oil, GF soy sauce (water, soybean, rice, salt), spring onion, shitake mushrooms (8%) (sulphur dioxide (sulphites)), sugar, garlic, ginger, Szechuan peppercorns, spices. Szechuan sauce (fish sauce (anchovy extract 77% (fish), salt, sugar), sugar, GF soy sauce (water, soybean, rice, salt))