Vietnamese Caramel and Lemongrass Chicken baked in sweet-salty caramel sauce, topped with roasted peanuts, served with lime and rice.

Vietnamese caramel and lemongrass chicken

Vietnamese caramel and lemongrass chicken

Free-range chicken breast supremes, marinated in lemongrass, garlic and soy, ready to bung in the oven and finish with a sweet, salty caramel sauce and a scattering of roasted peanuts. How can something this fun and delicious be this easy??? Dish up with coconut rice and/or Asian greens or a slaw on the side for the complete restauranty experience. 
Cook & Eat

To Serve

Serve scattered with coriander, with coconut rice and an Asian slaw or a green vegetable like Chinese broccoli stir-fried with oyster sauce and garlic. 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.
 

Ingredients

Free range chicken (68%), sugar, fish sauce (anchovy extract (fish) 77%, salt, sugar), peanuts, lemongrass, GF soy sauce (water, soybean, rice, salt), rice bran oil, garlic, spring onion, chilli, kaffir lime leaves

* We don’t add preservatives or additives to our meals – we cook with the same real ingredients you would find in your home fridge and pantry. Some of these household ingredients do contain sub-ingredients, for example Dijon mustard contains sulphites and crushed tomatoes contain citric acid. We try to find products with as few additives as possible and always list every ingredient in our meals, both here and on the label.

Nutritional Info

Serving Size: 280g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2529 kJ 903 kJ
PROTEIN 48.8 g 17.4 g
FAT (TOTAL) 31.6 g 11.3 g
-SATURATED 8.1 g 2.9 g
CARBOHYDRATE 30.8 g 11.0 g
-SUGARS 25.3 g 9.0 g
SODIUM 2647 mg 945 mg

Allergens

Does contain: fish, peanuts, soy

May contain: crustaceans, eggs, gluten, lupin, milk, molluscs, sesame, sulphites, wheat, tree nuts
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SIZE GUIDE

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Serves 2

SERVES 2

560g- serves 2

To Cook

Preheat oven (FF) to 200C. Peel off the plastic film and remove the sachets.
DEFROSTED: Drizzle or spray the chicken with olive oil. Place the foil tray in the oven 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.
FROZEN: Drizzle or spray the chicken with olive oil. Cover with foil and cook for 20 minutes, remove the foil and cook for a further 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 the sauce is bubbling.
Allow to rest for 5 minutes. Scatter with coriander and serve with steamed rice and lime cheeks. Ovens vary, please adjust the cooking timings if necessary.