Smoky Fajita Chicken Stir-Fry Kit
Prefix 506 was issued by GS1 UK. It tells you where the code was registered, not where the product was made.
Nutrition
| Nutrient | 100 g | Reference intake |
|---|---|---|
| Energy | 107 kcal | 5% |
| Fat | 3.0 g | 4% |
| of which saturates | 0.40 g | 2% |
| Carbohydrate | 6.1 g | 2% |
| of which sugars | 6.1 g | 7% |
| Fibre | 0.70 g | — |
| Protein | 14.0 g | 28% |
| Salt | 0.41 g | 7% |
Open Food Facts, ODbL, record updated 11 March 2026 · Reference intakes: Regulation (EU) No 1169/2011, Annex XIII.
Ingredients
diced chicken breast (49%), mixed peppers in varying proportions (23%) [red peppers, yellow peppers], mexican style stir fry sauce sachet (14%) [water, dextrose, chopped tomatoes, tomato paste, spirit vinegar, spices, tomato juice, onion purée, cornflour, lemon juice from concentrate, salt, garlic purée, maltodextrin, parsley, oregano], white onions (12%), sugar, spices, maltodextrin, salt, garlic powder, dried onion, dried green pepper, parsley, spice extracts, stabiliser (guar gum), key lime oil. packaged in a protective atmosphere. no artificial colours, flavours raydrogenated fat. warning extra care has been taken to remove bones, although some may remain. important do not wash poultry before cooking. to avoid cross contamination always ensure utensils and surfaces are thoroughly cleaned before and after use. dispose of packaging carefully. wash hands thoroughly after handling raw poultry and packaging. upon opening a faint smell is released from the pack. this is normal and will disappear when the meat is exposed to the air. cooking instructions stir-fry in a frying pan or wok for 12 minutes. for full cooking instructions and recycling information please see reverse. storage keep refrigerated at - 2°c to 4°c.
- E412Guar gumEmulsifier · Stabiliser · Thickener
Source: Open Food Facts, ODbL · additive names and functions: Open Food Facts taxonomy.
Countries of sale
Source: Open Food Facts, countries of sale reported by contributors.
Sources
- Product record
- PhotoOpen Food Facts contributors, CC BY-SA
- Reference valuesReference intakes: Regulation (EU) No 1169/2011, Annex XIII.
- GS1 prefixPrefix ranges published by GS1
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