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.
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.
CONTAINS:
Peanuts, Gluten, Soy.
MAY CONTAIN TRACES OF:
Tree Nuts, Dairy, Shellfish, Fish, Sesame, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 3210.1kj | 6420.3kj |
| PROTEIN | 82.3g | 164.6g |
| FAT TOTAL | 40.7g | 81.3g |
| - SATURATED | 11.2g | 22.4g |
| CARBS | 19.4g | 38.9g |
| - SUGARS | 13.7g | 27.4g |
| SODIUM | 1362mg | 2724mg |
Small:
4 tenderloins plus sauce
Large:
8 tenderloins plus sauce
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.
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.
