Vietnamese lemongrass and peanut chicken stir fry strips
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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.