Chicken Curry Stir-Fry


Method: Mix diced chicken fillets with sauce, vegetables and mix thoroughly. Portion 500g of stir-fry mix in round SR1200 aluminium tray, wrap and label accordingly.

Allergens in the Sauce: Milk/Lactose.

Cooking: Preheat oven to 180°C. Remove plastic film from tray, place tray in the middle of the rack of the oven and cook at 180°C for 30-35mins stirring occasionally. Alternatively, stir-fry on medium heat ensuring product is fully cooked before eating.

Vegetable Mix:
220 grams Green Peppers
220 grams Red Peppers
220 grams Yellow Peppers
200 grams Mange Tout
440 grams Red Onions