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Free Range Chicken
Free Range Chicken Stir Fry Strips
Our chicken stir fry strips are made from slices of our chicken thighs.
These thin strips are designed so they can be cooked very quickly over an intense heat. When stir fried these strips have a large surface area and so colour really easily without having to over cook the middle of the chicken.
We use thighs for our stir fry strips as these are less prone to drying out in the heat of a wok and have much better flavour.
These stir fry strips can take a strong marinade. Due to the way they are sliced these absorb and coat easily in any sticky liquid you stir fry them in.
A great meal in minutes.
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Storage
Your meat arrives frozen and vacuum-sealed. Keep it in the freezer at -18°C or below until you need it.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Once defrosted, keep it in the fridge and cook it within 24 hours. Do not refreeze raw meat once it has defrosted.
Defrosting
Best: leave it in its vacuum pack on a plate on the bottom shelf of the fridge. Portions take about 12 hours; a whole bird can take 24 hours or more.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost poultry at room temperature.
Quicker: keep it in the vacuum pack and submerge it in cold tap water, changing the water every 30 minutes. Cook it straight away once defrosted.
Never defrost poultry at room temperature.
Cooking
Always cook poultry thoroughly. It's ready when it is steaming hot all the way through, the juices run clear and there is no pink meat, including near the bone.
Don't wash raw chicken: it splashes bacteria around the kitchen. Rest a whole bird for 15 minutes before carving.
Don't wash raw chicken: it splashes bacteria around the kitchen. Rest a whole bird for 15 minutes before carving.