Vietnamese chicken stir fry with lemongrass and peanuts

HERE'S HOW WE MAKE IT

This is a DIY dish - we do all the prep work and you just have to fire up the wok and toss it together. The chicken will come as a package of sliced, free-range breast, marinated it in lemongrass, garlic and chilli. To go with it, we prepare broccolini, carrots and spring onions cleanned and chopped into manageable lengths. The dressing is a classic sweet/sour mixture of lime juice and soy and fish sauces.
We'll also supply a tub of roasted peanuts and fresh coriander for scattering over the finished dish.

INGREDIENTS

Free-range chicken, carrot, spring onions, broccolini, lemongrass, garlic, chilli, salt, soy sauce (gluten free), fish sauce, lime juice, sugar, peanuts, fresh coriander.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, 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 100G	PER SERVE
ENERGY	465kj	1882kj
PROTEIN	13.2g	53.4g
FAT TOTAL	3.8g	15.2g
- SATURATED	.6g	2.3g
CARBS	5.4g	21.6g
- SUGARS	4g	16.3g
SODIUM	440mg	1780mg

SIZES

Small:

Serves two adults

Large:

Serves 4-5 adults or an older/larger family

GOES WITH

Steamed jasmine rice or rice vermicelli.

Low carb: shirataki noodles (give them a good rinse and a dry fry with a splash of soy or fish sauce first - they need all the help they can get. But they're amazingly low in calories and carbs!) or cauliflower "rice", (cauliflower blitzed in a food processor till it resembles rice grains and then dry-fried).

PREP, COOK AND SERVE

Chicken and dressing suitable for freezing; vegetables not.

To cook, heat a wok or large frying pan until smoking, swirl around some oil and stir fry the chicken strips until opaque and just cooked through. Remove, add more oil and cook the vegetables (leave the coriander to one side for plucking) until tender - you may need to add a splash of water. Return the chicken to the wok and toss the sauce through, with half the peanuts. Serve, scattered with the coriander leaves and the other half of the peanuts.