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Lucy O'Kane: "Amazing new favourite weekend indulgence" Read More
23Ingredients
40Minutes
570Calories
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Ingredients
US|METRIC
5 SERVINGS
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NutritionView More
570Calories
Sodium55% DV1330mg
Fat26% DV17g
Protein80% DV41g
Carbs19% DV58g
Fiber12% DV3g
Calories570Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat4g20% |
Trans Fat |
Cholesterol145mg48% |
Sodium1330mg55% |
Potassium1060mg30% |
Protein41g80% |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber3g12% |
Sugars28g56% |
Vitamin A25% |
Vitamin C160% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(6)

Sam Rosiek 3 years ago
Pretty sweet but tasty. Cooked chicken a little longer in bigger pieces to get them nice and crispy

Jen V. 3 years ago
Very tasty...I will definitely make it again! Didn't have orange juice but used pineapple instead and the flavor was a perfect balance of sweet and spicy. Delish

Mike H. 6 years ago
This was a really satisfying dish, with a rich and spicy sauce. The only departures from the written recipe I made were to substitute hazlenut oil for the peanut oil and I found there was no need to thicken the sauce at the end. You should keep your chicken pieces as large as possible and avoid finishing the baking too soon, so the chicken doesn't dry out while you're finishing the rest. I served it with boiled rice, pak choi and mushrooms fried with a little ginger.