Chicken thigh diced is a quick and versatile option for curries, stir-fries and casseroles. Being diced from thigh, it stays tender and juicy even with fast cooking, making it perfect for busy weeknight meals.
How to cook it
1. Pat the diced chicken dry before cooking for better browning.
2. Heat a splash of oil in a hot pan or wok.
3. Cook in batches, browning on all sides, for 5-6 minutes until cooked through.
4. Add to your favourite curry, stir-fry or casserole sauce.
5. Simmer briefly to let the flavours combine before serving.
| Storage Requirement | Keep refrigerated below 5°C. Use within 2 days of purchase or freeze immediately. |
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| 1. Pat the diced chicken dry before cooking for better browning. 2. Heat a splash of oil in a hot pan or wok. 3. Cook in batches, browning on all sides, for 5-6 minutes until cooked through. 4. Add to your favourite curry, stir-fry or casserole sauce. 5. Simmer briefly to let the flavours combine before serving. |
$23.99
