We prepare the chicken in a marinade of chillies, garlic and ginger, slice the chicken and then vacuum seal, ready for you to stir fry with a tangy, slightly sweet and fiery sauce of chilli beans, Shaoxing wine, soy and vinegar. It is then finished with plenty of red capsicum, spring onions and roasted peanuts.  

 


Chicken, long red chillies, ginger, garlic, chilli bean sauce, soy sauce, shaoxing wine, rice vinegar, sesame oil, sugar, spring onions, red capsicum, peanuts.
CONTAINS:
Peanuts, Gluten, Sesame, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Dairy, Shellfish, Fish, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY414.6kj2916kj
PROTEIN14.4g101g
FAT TOTAL3g21g
- SATURATED.5g3.7g
CARBS2.7g18.8g
- SUGARS2.3g16g
SODIUM211.7mg1489mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

 

This product contains raw chicken and should be fully cooked before consumption. This will come as a marinated packet of sliced chicken, with the vegetables, sauce and nuts in a separate pouch - ready to be stir-fried in the wok.

Suitable for freezing. Defrost both packets before cooking.

To cook, heat a wok till smoking, swirl in some oil and follow with the marinated chicken. Cook, flipping and stirring, till the chicken is opaque and almost cooked, then add the sauce and quickly bring to the boil. 

Defrost information: defrost overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

 

Serve with steamed rice or noodles and some Asian greens on the side. Scatter with extra peanuts, sliced chilli and coriander

Carb-avoiders, just leave out the rice, or make some "rice" by pulsing cauliflower in a blender into grains, then tossing in a dry frying pan till tender.