454
CALORIES
39.2
PROTEIN (G)
62
CARBS (G)
6.7
FAT (G)
5.1
FIBRE (G)
Method
Season chicken with paprika, half the garlic, pepper and 15 g soy.
Mix remaining soy, garlic, honey, rice vinegar and optional chilli.
Cook chicken 4–5 minutes per side to 75°C, add half the sauce and caramelise briefly.
Cook onion and pepper, add rice and remaining sauce, and heat thoroughly.
Slice chicken over rice and finish with spring onion.
ALLERGENS
Contains: Contains soya and wheat/gluten.
STORAGE & REHEATING
Cool quickly and refrigerate within 1 hour for up to 2 days.
COACH NOTE
No extra honey drizzle is included.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use gluten-free tamari if required.
FREEZER GUIDANCE
Freeze cooled portions for up to 1 month.
DIETARY SUITABILITY
As written: High protein. Recalculate after substitutions.