Our lemon, ginger and chilli chicken strips will help you add some extra flavour and zing to those healthy midweek meals. A good source of lean protein, these make a delicious stir-fry with seasonal vegetables and beansprouts, or they are great in a wrap with crunchy slaw. Our chicken is reared in truly free-range conditions by Stuart Perkins at Castlemead Farm. Stuart is a third-generation farmer and keeps his chickens in small flocks of 200 so he can focus on the highest standards of welfare. The chickens are never given antibiotics and are slow grown, living twice the length of a supermarket bird. To oven cook: remove plastic outer film. Preheat the oven to Gas mark 4, 350F, 180C, 160C fan. Remove the product from the vacuum pack and place into foil tray. Cook for 30 minutes. Ensure juices run clear before serving. To pan fry: remove all packaging. Do not add oil. Pan fry on a medium heat for 15 minutes. Ensure juices run clear before serving.
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