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 tenderloin, peanut sauce [peanut butter (peanuts, sugar, vegetable oil, salt), coconut milk (coconut extract, water), water, kecap manis (water, defatted soybean, wheat, salt), rice bran oil, lime juice, garlic, chilli flakes, salt], onion, kecap manis (water, defatted soybean, wheat, salt), lemongrass, rice bran oil, garlic, turmeric, salt
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.
| Per 100g | Small | |
| ENERGY | 813kJ | 5240kJ |
| PROTEIN | 18.3g | 118g |
| FAT TOTAL | 12.1g | 78.3g |
| - SATURATED | 3.6g | 23.0g |
| CARBS | 4.5g | 28.9g |
| - SUGARS | 1.3g | 8.2g |
| SODIUM | 447mg | 2883mg |
Small:
4 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.
This product contains raw chicken and must be fully cooked before consumption.
Defrost before cooking. Reheat peanut sauce gently in a saucepan or microwave, stirring occasionally until piping hot. Do not allow to boil. Heat a large, lightly oiled frying pan over medium heat and cook the tenderloins for 3-4 minutes a side or until golden brown and cooked through. Serve with peanut sauce and a cucumber salad with steamed or coconut rice, or noodles.
