Quantity of Waitrose British chicken breast chunks in Thai marinade in trolley 0
- Suitable for freezing
- Waitrose own label
Per Portion/per 1/2 pack (xxxg)
Chicken breast (81%), lemon grass, coriander, onion purée, sliced green chillies, ginger purée, green chilli purée, rapeseed oil, basil, lime juice from concentrate, garlic purée, cornflour, lime leaf, salt, cumin, ground coriander
Typical values as prepared. Contains 2 Servings
|Typical values||per 100g||per 1/2 pack (xxxg)|
|Of which Saturates||1.4g||1.3 g|
|Of which Sugars||0.3g||0.3 g|
- United Kingdom
- from British chicken
- Warning: Filleting removes all major bones: small bones may remain
- This product contains Additives
- Sulphites and Sulphur Dioxide are present in this product but the total level in the product as sold is less than 10 mg/kg
Pan Fry. Time: 12 mins. Remove all packaging. Heat 1 tbsp oil in a frying pan, add the chunks and spread them out in the pan. Cook over a moderate heat turning the chicken frequently. Ensure chicken is fully cooked and there is no pink meat. Remove lemongrass to serve. Recipe Suggestion. Heat 1tbsp of oil in a saucepan. Add the chicken chunks, lemongrass and chilli slices, cook over a moderate heat for 2 minutes stirring occasionally. Add 200ml essential Waitrose coconut milk, a splash of soy sauce, and a squeeze of lime juice and simmer for a further 15 minutes stirring occasionally. Season to taste. Ensure chicken is thoroughly cooked and there is no pink meat. Remove lemongrass to serve.
|tray||Plastic - PET (Polyethylene Terephthalate)|
|label-glued||Paper & card|
|film||Plastic - PET (Polyethylene Terephthalate)|
|label- loose||Paper & card|
|wrap||Plastic - LDPE (Low Density Polyethylene)|
|case||Plastic - PP (Polypropylene)|
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