Vietnamese caramel and lemongrass chicken
Free range chicken, sugar, fish sauce (anchovy extract 77%, salt, sugar), peanuts, lemongrass, gluten free soy sauce (water, soybeans, rice, salt), garlic, red chilli, rice bran oil, spring onion, kaffir lime leaves
|Per 100 g||Small||Large|
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.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours.
Please note: this dish contains raw chicken and should be fully cooked before consumption.
Place chicken breasts in a baking dish and roast uncovered for 20-25 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.