We cut chicken into neat, bite-size strips and marinate it in a fresh, fragrant paste of lemongrass, garlic and chilli. On the side is a separate container of toasted peanuts and another of a lime juice, soy and fish sauce sauce for finishing the dish.  You just need to add whatever vegies and herbs you like. 
Free-range chicken, lemongrass, garlic, chilli, salt, soy sauce (GF), fish sauce, lime juice, sugar, peanuts.
Peanuts, Fish, Soy.
Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL5.8g14.7g
- SATURATED.9g2.25g
- SUGARS4.7g12.1g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Steamed rice or noodles.

LOWER CARB: Try shirataki noodles, or cauliflower "rice" or just up the vegies and skip the accompaniment.

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

To cook: defrost first, then 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 some prepped vegetables  (Chinese or normal broccoli, batons of carrot, spring onions, baby bok choy - whatever's to hand)  and cook until tender - you may need to add a splash of water to help the process. Return the chicken to the wok and toss the sauce through, with half the peanuts. Serve, scattered with coriander leaves and the other half of the peanuts, with steamed rice or noodles.

Defrost information: defrost overnight in the fridge. Keep refrigerated and cook and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.