Sticky Sauces Sticky Teriyaki Chicken

Teriyaki Sticky Sauce
Preparation 5 mins Cooking 60 mins No added MSG

NO

Artificial
Colours Flavours

Sticky Sauces Sticky Teriyaki Chicken

Cooking Instructions: 3 Simple Steps

1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Place 1kg of chicken drumsticks (approximately 8) on the tray and cover with Kan Tong® Sticky Chicken Teriyaki Sauce.
3. Bake for 60 minutes or until chicken is cooked through.

Serve with your favourite vegetables or salad.

For something more adventurous

Try this sticky sauce on chicken wings, thighs or even pork ribs.

Ingredients

Water, Sugar, Golden Syrup, Sherry (contains Preservative (Sulphur Dioxide)), Pears (from Paste), Salt, Thickeners (Modified Cornstarch, Xanthan Gum (contains Soy)), Garlic, Food Acid (Acetic), Ginger 1%, Vegetable Protein Extract, Sesame Oil 0.5%. 

Nutrition Information

Servings per Pouch : 4 Serving size: 44g
Average Qty: Per Serve % DI Per Serve* Per 100g
Energy 332kJ 4.0% 754kJ
Protein <0.1g 0.2% 0.2g
Fat
-total <0.1g 0.1% 0.2g
-saturated <0.1g <0.1% <0.1g
Carbohydrates
-total 18.0g 6% 40.8g
-sugars 16.0g 1% 36.3g
Sodium 704mg 31% 1601mg

Manufactured on equipment that processes peanuts.

* Percentage daily intakes are based on an average adult diet of 8700kJ. Your daily intakes may be higher or lower depending on your energy needs.

ALLERGEN INFORMATION:
Manufactured on equipment that processes peanuts.
When ingredients containing or derived from "Allergens" are present in a Kan Tong product, they will always appear on the label either in enclosed brackets (inbold print) immediately following the ingredient that contains them. Eg. Thickener (contains wheat), or as part of the ingredient eg Cheese Flavour, MilkPowder.

For more information on product labelling, allergen information and Food Standards Code Australia New Zealand, please visit:
www.foodstandards.gov.au/consumerinformation