Free Range Chicken Mince (400g)

£8.50

Chicken mince is a finely chopped cut of chicken that is a leaner alternative to beef mince. A mix of skinless boneless chicken thighs and breasts is used to make it. It is both tasty and nutritious, a winning combo.

Chicken mince is a delicious and nutritious alternative to beef mince and it is incredibly versatile in recipes. Here are some tasty and tummy-hugging recipes, featuring chicken mince:

 

Thai mince chicken salad

Ingredients

  • 2 lemongrass
  • 4 lime leaves , stalks removed
  • 2 red chillies , deseeded
  • 3 garlic cloves
  • fingertip-length piece fresh root ginger
  • 4 skinless chicken breasts
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil
  • 1 tsp chilli powder
  • 50ml fish sauce
  • 1 red onion , chopped
  • 3 tbsp lime juice
  • handful each mint , basil and coriander leaves, roughly chopped

To serve

  • 3 Baby Gem lettuces , leaves separated
  • 1 cucumber , seeds removed and cut into strips lengthways
  • 200g beansprouts
  • lime wedges, to serve

Method

  • STEP 1

    Roughly chop the lemongrass, lime leaves, red chillies, garlic and ginger, then throw them all into a processor and blitz until everything is very finely chopped together. Mince the chicken breasts into tiny pieces.

  • STEP 2

    Heat a wok over a high heat and add the vegetable oil and the sesame oil. Throw in the lemongrass mixture and fry briefly before adding the minced chicken and the chilli powder. Stir-fry the chicken for 4 mins then splash in the fish sauce. Turn down the heat a little and allow the chicken and fish sauce to bubble together for another 4 mins, stirring, then add the chopped red onion and cook for another min.

  • STEP 3

    Remove from the heat, pour over the lime juice and toss in the herbs. Serve with the salad veg and a lime wedge on the side.

     

Minced chicken & prawn lettuce parcels

Ingredients

  • 50g glass noodles
  • 2 tbsp vegetable oil
  • 3 garlic cloves , finely chopped
  • 1 bird’s-eye chilli , finely chopped (seeds removed if you like it less hot)
  • 2 lemongrass stalks, finely chopped (tender parts only, see ‘Tip’)
  • 10 green beans , finely chopped
  • 1 medium carrot , finely chopped
  • 140g minced chicken
  • 140g raw prawns , peeled and chopped
  • 1 ½ tbsp oyster sauce
  • 1 tbsp fish sauce
  • ½ tsp rice wine vinegar
  • 2 Baby Gem lettuces or 1 iceberg
  • 140g roasted peanuts , coarsely crushed
  • lime wedges, to serve

Method

  • STEP 1

    Soak the glass noodles in boiling water and leave for 5 mins, then drain and run under cold water. Using scissors, cut into little pieces. Heat the oil in a wok, add the garlic, chilli and lemongrass and fry until fragrant. Add the green beans and carrot, and stir-fry for 2 mins until the vegetables lose their rawness but maintain their crunch.

  • STEP 2

    Add the chicken mince and break into small pieces with a wooden spoon while mixing with the vegetables. Once the chicken turns opaque and starts to cook through, add the prawns. Season with oyster and fish sauce, and pepper, and cook for 1-2 mins.

  • STEP 3

    Add the noodles, mix well, cook for 1 min more making sure that the chicken and prawns are cooked. Add the rice wine vinegar, mix well and turn off the heat. Set aside and cool for 10 mins.

  • STEP 4

    Peel the leaves off the lettuce carefully. If using iceberg lettuce, use scissors and, following the curve of the leaf, cut away the green floppy edge. You will be left with a firmer section, which acts like a cup. Spoon the chicken mixture onto the lettuce and sprinkle liberally with peanuts. Squeeze a little lime juice all over before serving.

     

Product photography is representative only. Weights and portions will be as stated. The pack is approximately 400g.

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