This sticky, fiery kung pao-style chicken traybake recipe stars juicy chicken meatballs, roasted until golden, then drenched in a sticky, savoury sauce with crunchy cashews and peppers. Bursting with bold, vibrant flavours, it will take your midweek dinner up a notch. Serve with rice, noodles or roasted sweet potato.
Marks & Spencer
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40MIN
Total time
Ingredients
Servings
4
For the traybake
1 pack
(500 g)
(500 g)
M&S Oakham Gold chicken mince
1 tbsp
cornflour
1/2 tsp
M&S Chinese five spice
1 pack
(70 g)
(70 g)
cashew nuts
1 pack
(550 g)
(550 g)
M&S Family Stir Fry sweet pepper medley
For the sauce
1 tbsp
cornflour
1 tbsp
M&S white rice vinegar
1 tbsp
M&S chopped garlic
1 tbsp
ginger paste
2 tbsp
M&S hoisin sauce
2 tbsp
light soy sauce
200 ml
chicken stock
To serve
4
M&S Remarksable Value spring onions, thinly sliced
Nutrition per serving
Calories
383kcal
Fat
18.7 g
Saturates
4.5 g
Sugars
6.6 g
Salt
1065.7 mg
