Vietnamese Caramel and Lemongrass Chicken

HERE'S HOW WE MAKE IT

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

INGREDIENTS

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

ALLERGENS

CONTAINS:

Peanuts, Fish, Soy.

MAY CONTAIN TRACES OF:

Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Sulphites .

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	Per 100 g	Small	Large
ENERGY	711kJ	4042kJ	8088kJ
PROTEIN	17.3g	98.9g	197.8g
FAT TOTAL	6.5g	36.9g	73.8g
- SATURATED	1.1g	6.03g	12.0g
CARBS	11.8g	67.0g	134.1g
- SUGARS	9.3g	52.8g	105.5g
SODIUM	979mg	5579mg	11158mg

SIZES

Small:

2 chicken supremes - serves two adults with accompaniments

Large:

4 chicken supremes - serves four adults with accompaniments.

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

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.

Preheat oven (FF) to 200C. Defrost fully and remove the sachets.
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.