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, water, rice bran oil.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

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 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.