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Sichuan chicken with eggplant & shiitake

A sticky, sweet and salty dish is totally irresistible so Karen Martini says and I full heartily agree! Chicken pieces pan fried to give a tasty crispy skin and then baked in the oven with eggplant and mushrooms and a delicious combination of sticky sweet Asian sauces. Serve with fluffy rice.

ContainsGluten, Wheat, Fish, Soy

Sizes

Ingredients

chicken maryland, eggplant, shiitake mushroom, fish sauce, vegetable oil, sugar, onion, dark soy sauce (Wheat), garlic, sichuan peppercorns, chinese five spice, white pepper

CONTAINS: Gluten, Wheat, Fish, Soy.

Preparation and storage notes

Keep refrigerated and use within 3 days. Reheat in microwave or oven (180 deg) until hot. Can be frozen.

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