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
ENERGY662.4kj3331.7kj
PROTEIN17.5g88g
FAT TOTAL8.2g41g
- SATURATED2.3g11.3g
CARBS4g19.9g
- SUGARS2.8g13.9g
SODIUM272.9mg1372.7mg
  • 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.