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.  

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.


Free-range chicken, 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
ENERGY445.4kj3133.3kj
PROTEIN14.4g101.4g
FAT TOTAL3.9g27.3g
- SATURATED.6g4.6g
CARBS2.6g18.6g
- SUGARS2.2g15.8g
SODIUM211.6mg1488.4mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

 

PLEASE NOTE: This product contains raw chicken and should be fully cooked before consumption. 

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: Suitable for freezing. Defrost both packets fully before cooking. 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 coconut or basmati rice - or the family fried rice - with 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.