Vietnamese Caramel and Lemongrass Chicken

HERE'S HOW WE MAKE IT

A lip-smacking dish of free-range chicken pieces (supremes and marylands), skin on and bone in, prepped, marinated and ready to cook. The supremes are marinated in a delicious mixture of lemongrass, garlic and soy marinade and scattered with chillies, julienned lime leaves and spring onions. We make a sweet, salty caramel sauce to dish up on the side, along with a tub of peanuts to scatter the finished dish.

INGREDIENTS

Free-range chicken, rice bran oil, garlic, lemongrass, kaffir lime leaves, soy sauce (gluten free), brown sugar, fish sauce, spring onions, chillies, peanuts.

ALLERGENS

CONTAINS:

Peanuts, Fish, Soy.

MAY CONTAIN TRACES OF:

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

	PER 100G (RAW)	PER AVG SUPREME
ENERGY	715kj	2270kj
PROTEIN	16.6g	52.7g
FAT TOTAL	5.8g	18.5g
- SATURATED	1.3g	4g
CARBS	12.8g	40.8g
- SUGARS	11.3g	36.12g
SODIUM	921.4mg	2925.5mg

SIZES

Small:

Serves two people generously

Large:

Serves four people generously

GOES WITH

Serve scattered with coriander, with steamed rice and an Asian slaw or a green vegetable like Chinese broccoli stir fried with olive oil, garlic and chilli. Finish with a squeeze of lime juice

For a quick, delicious vegetable accompaniment, when your chicken is almost cooked, toss a bunch of broccolini and/or enoki or shiitake mushrooms in some of the sauce, place the chicken on top, drizzle with more sauce and return the tray to the oven until chicken is cooked and broccolini tender.

PREP, COOK AND SERVE

Defrost fully before cooking. Once defrosted, keep refrigerated and cook and consume within 48 hours.

Please note: this dish contains raw chicken and should be fully cooked before consumption.

TO COOK: Defrost fully, then remove the plastic film, peanuts and sauce containers. Roast the chicken uncovered in a preheated 200C oven for 30-35 minutes or until the chicken is golden brown and its juices run clear when pierced. Pour the sauce over the chicken, sprinkle with nuts and return to the oven for a further 5 minutes or until sauce is bubbling. Allow to rest for 5 minutes. Scatter with coriander and serve with steamed rice and lime cheeks.