To make the marinade, we puree lemongrass with red onion, garlic, turmeric and kecap manis (that treacly sweet dark soy sauce) and use it to coat free-range chicken tenderloins. On the side, we'll be dishing up an irresistible, slightly spicy, slightly sweet, slightly tangy peanut sauce - so good for dunking.
Tenderloins: free-range chicken, lemongrass, garlic, red onion, turmeric, kecap manis, rice bran oil, salt.
Peanut sauce: crunchy peanut butter, coconut milk, kecap manis, garlic, red onion, lime juice, flaked chilli, salt, rice bran oil.
CONTAINS:
Peanuts, Gluten, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Dairy, Shellfish, Fish, Sesame, 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 | |
| ENERGY | 662.4kj | 3331.7kj |
| PROTEIN | 17.5g | 88g |
| FAT TOTAL | 8.2g | 41g |
| - SATURATED | 2.3g | 11.3g |
| CARBS | 4g | 19.9g |
| - SUGARS | 2.8g | 13.9g |
| SODIUM | 272.9mg | 1372.7mg |
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Serve with the peanut sauce, with steamed or coconut rice, or noodles and a cucumber salad and/or mixed stir fry greens.
Defrost fully, then pan fry the tenderloins on a lightly oiled frying pan over a medium heat, for 3-4 minutes a side or until golden brown and cooked through. Warm the peanut sauce in a small saucepan or microwave until piping hot and serve with the tenderloins.
DEFROST INFORMATION: Frozen product. Defrost fully before cooking. Defrost overnight in the fridge. Once defrosted cook and consume within 48 hours.
