Dinner Ladies
Start Shopping
  • Home
  • Full Menu
    • Browse all
    • Specials
    • Favourites
    • Pantry Staples
  • Categories
    • Poultry
    • Beef & Veal
    • Lamb
    • Pork
    • Seafood
    • Vegetarian
    • Side dishes
    • Breakfast
    • Lunch
    • Desserts
    • Snacks
  • Sort By
    • Vegetarian
    • Plant-based
    • Allergens
    • Kids
    • Toddlers
    • Low Carb
    • Under 500 cals
    • Dinners for 1
    • Dinners for 2
    • Dinners for 3+
    • Some Prep
    • No Prep
    • Microwavable
  • Gift Vouchers
  • Our Service
  • Why Frozen?
  • Delivery Info
  • More...
    • About Us
    • Contact
    • Log In
    • My Account
    • FAQ
    • Press
    • Community
    • Blog
    • Subscribe
    • Terms

Sticky Szechuan chicken with eggplant and shiitake mushrooms

Back to Home

HERE'S HOW WE MAKE IT

Our adaptation of an irresistible Karen Martini recipe takes free-range chicken marylands which we brown, then braise with sliced shiitake mushrooms and onions in a mixture of soy and fish sauce scented with five spice and Szechuan peppercorns. When cooked and tender, we toss through diced, roasted eggplant and scatter with spring onions and coriander. 

INGREDIENTS

Free-range chicken, rice bran oil, onions, soy sauce (gluten free), fish sauce, caster sugar, five spice, Szechuan peppercorns, dried shiitake mushrooms, garlic, eggplant, spring onion, fresh coriander, salt. 

ALLERGENS

CONTAINS:
Fish, Soy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, 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

 INDIVIDUAL (1 MARYLAND)SMALL (2 MARYLANDS)
ENERGY2615.6kj5231.3kj
PROTEIN70.7g141.5g
FAT TOTAL25.7g51.4g
- SATURATED7.1g14.2g
CARBS23.3g46.7g
- SUGARS22.5g45.1g
SODIUM2705mg5410mg

SIZES

Individual:
Serves one adult with accompaniments
Small:
Serves two adults with accompaniments.

GOES WITH

Sprinkle with some extra coriander and sliced spring onions, over steamed rice or serve as part of a larger Asian feast with the Thai beef salad with pickled vegetables, the Malaysian coconut sambal barramundi and/or the Hokkien noodle stir fry with mixed vegetables.  

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours. For best results, cook in the oven. 

INDIVIDUAL: Remove plastic film, cover with foil and reheat in a preheated 180C oven for 20 min (defrosted) to 35 min (from frozen). Remove foil and cook uncovered for a further 5 minutes. This dish can also be microwaved.  Pierce film and microwave for 4 min (from defrosted) to 8 min (from frozen). Peel back film and ensure that the chicken is hot through to the bone. 

SMALL: Remove plastic film, cover with foil and reheat in a preheated 180C oven for 25 min (defrosted) to 40 min (from frozen). Remove foil and cook uncovered for a further 5 min. This dish can also be microwaved.  Pierce film and microwave for 7 min (from defrosted) to 17 min (from frozen). Peel back film and ensure that the chicken is hot through to the bone. 

  • Faq
  • Press
  • Blog
  • Your Account
  • Terms
  • Subscribe
  • Community
  • Contact
Dinner Ladies Logo
  • Follow Us
  • Facebook
  • Instagram
  • YouTube