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Lemongrass and turmeric tenderloins with peanut sauce

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HERE'S HOW WE MAKE IT

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. 

INGREDIENTS

Chicken: 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.

ALLERGENS

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.

NUTRITION

 SMALLLARGE
ENERGY3210.1kj6420.3kj
PROTEIN82.3g164.6g
FAT TOTAL40.7g81.3g
- SATURATED11.2g22.4g
CARBS19.4g38.9g
- SUGARS13.7g27.4g
SODIUM1362mg2724mg

SIZES

Small:
4 tenderloins plus sauce
Large:
8 tenderloins plus sauce

GOES WITH

Serve with the black rice salad bowl with roast eggplant and miso dressing or coconut rice, noodles and a cucumber salad and/or mixed stir fry greens.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

Please note: This product contains raw chicken and must be fully cooked before consumption.

Defrost fully before cooking, then pan-fry the tenderloins in a lightly oiled frying pan over 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-safe container and reheat gently, stirring occasionally until piping hot. Serve with the tenderloins.

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