HOW TO COOK

Microwave Frozen:

🌡️ Cat E   🕖 Cook Time = 6 min.

FULL POWER 800W

• Break tab, remove lid and place loosely back on top.

• Place on a microwaveable plate.

• Cook for 4 minutes.

• Remove lid, stir thoroughly and ensure sauce coats all components, loosely replace lid and cook for a further 2 minutes.

• Stand for 1 minute and stir before serving.

IMPORTANT INFORMATION: Storage information - Keep Frozen at -18°C or Colder.

INGREDIENTS: Cooked Chicken Chunks (37%) (Chicken Breast (99%), Tapioca Starch, Salt), Cooked Jasmine Rice (24%) (Water, Long Grain Rice), Spring Onion (6%), Water, Garlic, Baby Corn (4%), Carrot (4%), Gochugang Style Paste (Glucose Syrup, Water, Salted Black Soya Beans (Soya Beans, Salt), Fructose, Concentrated Red Pepper Juice, Soy Sauce Powder (Soya Bean, Maltodextrin, Salt, White Vinegar), Sugar, Rapeseed Oil, Onion Powder, Concentrated Onion Juice, Tomato Powder, White Vinegar, Cayenne Powder, Salt, Acidity Regulator: Acetic Acid; Colour: Paprika Extract; Rice Flour), Rice Vinegar, Ginger Purée, Oligofructose, Dark Soy Sauce (Water, Salt, Soya Bean, Roasted Wheat, Sugar), Modified Maize Starch, Dark Brown Sugar, Chicken Stock (Concentrated Chicken Extract, Water, Chicken Stock, Yeast Extract (contains Barley), Salt), Sesame Seed Oil, Rapeseed Oil, Barley Malt Extract, Colour: Paprika Extract; Sweetener: Sucralose.

ALLERGEN INFORMATION: For allergens, including cereals containing gluten, see ingredients in bold. WARNING! Although every effort has been made to remove all bones, some may remain.

COOKED CHICKEN BREAST CHUNKS IN A SPICY GARLIC AND SOY KOREAN STYLE SAUCE WITH COOKED JASMINE RICE AND A VEGETABLE MIX OF SPRING ONION, BABY CORN AND CARROT, WITH SUGAR AND SWEETENER.