These lean and nutritious stir fry strips are amazing in Asian dishes or Mexican fajitas. Season with your favourite spices, cook and enjoy!
|SHELF LIFE||5 Days from date of delivery|
|STORAGE ADVICE||While we’d be surprised if you could resist the temptation to enjoy immediately, please keep refridgerated unless you intend to eat it right away! Otherwise all our quality meat is suitable for freezing to preserve its taste and texture, meaning you can cook and serve it when you fancy. Once it’s been frozen, please thaw your meat slowly and thoroughly, ideally in the fridge overnight. We vacuum-pack our meat to naturally extend its freshness and make it suitable for home-freezing.|
|PACKAGING||“This pack contains 400g of chicken. Your item will arrive in a 100% recycled box lovingly packed with FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled. To recycle the gel packs, simply cut a corner and dispose of the contents through your normal domestic waste system, as the gel isn’t harmful to the environment. Better still, reuse them by storing in the freezer and chilling other products. The only component from our packaging that can’t be recycled are the foil liners which need to be go in household waste; the poly bags meat comes in in need to go in plastic recycling.|
|COUNTRY OF ORIGIN||UK|
Cooking instructions for chicken strips in stir fry recipe:
2 tbsp peanut oil (see note)
400g Chicken strips, trimmed, cut across the grain into thin strips
1 brown onion, cut into thin wedges
1 red capsicum, deseeded, cut into thin strips
250g button mushrooms or mushroom caps, sliced
1 bunch broccolini, cut into 4cm lengths
2cm piece fresh ginger, peeled, finely grated or chopped
2 garlic cloves, finely chopped
2 fresh chillies, deseeded if desired, thinly sliced
2 tbsp salt-reduced soy sauce
1 1/2 tbsp oyster sauce
1 tbsp water
100g bean sprouts, to serve
Coriander leaves, to serve
Cooked white rice or noodles, to serve
Heat wok over high heat for about 1 minute (see note). Add 1 tablespoon of the oil and swirl it around the wok to coat the entire cooking surface and heat for 30-60 seconds or until very hot. Add half the chicken strips and stir-fry for 1-2 minutes or until the chicken is sealed and just cooked through (see note). Transfer the chicken to a plate and set aside. Add about half the remaining peanut oil to the wok and repeat the process with the remaining chicken strips.
Add the remaining oil to the wok and heat over high heat until hot. Add the onion and capsicum and stir-fry for 2 minutes (see note).
Add the mushrooms and broccolini and stir-fry for a further 2 minutes. Add the ginger, garlic and chillies. Season with salt and stir-fry for 1 minute or until aromatic (see note).
Add the soy sauce, oyster sauce and water and toss for about 1 minute. Return the chicken to the wok and stir until the vegetables and chicken are coated with the sauces and the vegetables are tender crisp.
Remove the wok from the heat, toss through the bean sprouts and coriander and serve the stir-fry immediately with cooked rice or noodles.
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