Chicken Mince
Chicken Mince
Chicken Mince

RSPCA Approved

Chicken Mince

Regular price $12.50 Unit price $12.50 per kg

After beef, chicken mince is perhaps one of the most versatile proteins available. From spicy Asian dishes to Spanish-inspired empanadas, chicken mince can be eaten any night of the week.


Here's a great recipe for Hot & Sour Noodle Soup by  It makes for a quick dinner mid week. 


  • 4 cloves of garlic, peeled
  • 1 onion, peeled, halved
  • 1 red chilli, de-seeded
  • 20g extra virgin olive oil
  • 1 tbsp corn flour
  • 1 tsp white pepper
  • 500g Chicken Mince
  • 1 carrot, peeled, julienned
  • 20g fish sauce
  • 20g tamari
  • 1 small zucchini, cut into chunks or 5 courgettes, split down the center
  • pinch pink salt flakes
  • handful fresh basil leaves
  • red chillies, sliced to garnish
  • noodles of choice to serve


  1. Heat oil in a fry pan over medium-high heat. Add chicken and cook, stirring, for 2-3 minutes until browned and cooked through. Season and set aside.
  2. Blanch broccolini in boiling salted water for 3 minutes or until tender. Drain and refresh under cold water. Set aside.
  3. Combine stock, garlic and sliced chilli in a pan and bring to the boil. Add prawns, fish sauce and sugar, then cook over medium heat for 1-2 minutes until prawns are opaque. Add broccolini and cook for 1-2 minutes to warm through, then stir through lime juice and most of the herbs.
  4. Meanwhile, cook noodles according to the packet instructions. Drain, then divide among 4 serving bowls.
  5. Remove prawns and broccolini from the broth with a slotted spoon and arrange on top of the noodles. Top with chicken, then ladle over broth. Scatter over peanuts, chilli powder and remaining herbs, then serve immediately with a lime wedge.
Chicken Mince


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