Vietnamese caramel and lemongrass chicken

HERE'S HOW WE MAKE IT

A lip-smacking dish of free-range chicken supremes, (that elegant, restaurant-y cut of chicken breast fillet with just the baby wingette attached), 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 and then 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, lime leaves, gluten-free soy sauce, 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	706.1kj	2277kj
PROTEIN	16.4g	52.8g
FAT TOTAL	5.7g	18.5g
- SATURATED	1.2g	4g
CARBS	12.7g	41g
- SUGARS	11.2g	36g
SODIUM	907.3mg	2926mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

PREP & COOK

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

TO COOK: these chicken supremes are really easy to cook. Remove the plastic film and peanut and sauce containers. Roast the chicken in a pre-heated 200C oven for 20 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.

DEFROST INFORMATION: suitable for freezing. Defrost before cooking. May be defrosted overnight in the fridge or cooked straight from frozen. Once defrosted, keep refrigerated and cook within 48 hours.

Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.

GOES WITH

Serve scattered with coriander, with steamed rice and an Asian green 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.