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Our Moroccan Lamb has been one of our most popular dishes for nearly a decade. Why not take a moment and see what the Hairy Bikers made of the eclectic cuisine of North Africa.
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Indonesian Chicken Goreng
Hand prepared by our chefs with fresh chicken, spring onion, a touch of chilli & a rich satay sauce.
In terms of cooking, there really is nothing that beats the sight of fresh ingredients hitting a hot pan. You are immediately engulfed by an ensemble of fantastic aromas accompanies by the satisfying sizzling sound. That's why I insist that we only use fresh, raw ingredients for our pan fry dishes.
Preparation time: From pan to plate in just 10 minutes!
Servings: Serves 2
Cuisine Type: Everyday
Cooking Instructions:
1. Heat 1 tablespoon of oil in a medium sized frying pan.
2. Add chicken & vegetables & cook over a moderate heat for 8-10 mins, stirring occasionally.
3. Gently shake sachet of sauce & add contents to the pan. Bring to the boil then simmer for 1-2 mins.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t reheat once cooked!
Ingredients:
Fresh chicken breast (46%)
Water
Peanut butter (9%)
Fresh white onion
Fresh spring onion (3%)
Soy sauce
Lemon juice
Garlic purée
Coconut milk
Fresh coriander
Peanut oil
Fresh red chilli
Fresh parsley
Sunflower oil
Tamarind
Ground ginger
Sesame oil
Demerara sugar
Dried galangal
Lemongrass
Black pepper
Cumin
Cinnamon
Chilli powder
Peanut butter contains: peanuts, sustainable palm oil, salt.
Soy sauce contains: water, sugar, soya beans, wheat, sea salt.
Coconut milk contains: coconut extract, water, citric acid.
Does this recipe contain?
dairy: no
soya: yes
mustard: no
fish: no
gluten: yes
sesame: yes
celery: no
eggs: no
nuts: yes
shellfish: no
Chef's Tip
Pak Choi with Garlic & Egg Fried Rice (serves 2)
150g easy cook long grain rice
2 tbsp oil
5 spring onions, sliced
1 red pepper
2 medium eggs, lightly beaten
3 bok choi, quartered
1 garlic clove, sliced
2 star anise
50ml dark sweet soy sauce
1. Cook the rice in boiling water according to the directions on the pack; drain.
2. Heat 1 tbsp of oil in a small frying pan & cook spring onions & red pepper for 2-3 minutes until softened. Stir in
the beaten eggs & cook without stirring until almost set. Add the rice to the pan & fry gently until hot, stirring.
3. Heat the rest of the oil in a large saucepan & stir fry bok choi, garlic & star anise for 1 minute. Add soy sauce &
50ml water. Cover & simmer for 2-3 minutes until bok choi is tender. Serve with freshly prepared Bigham's Indonesian Chicken Goreng.
Stir Fried Vegetables & Sticky Coconut Rice (serves 2)
200g Thai fragrant rice
400ml can coconut milk
300g pack stir fry vegetables with mushrooms
1 tbsp oil
1-2 tbsp dark sweet soy sauce
Freshly squeezed juice of 1/2 lime
1. Place the rice in a medium saucepan & stir in the coconut milk. Fill the empty can with cold water & add to the pan.
2. Bring to the boil then cover & simmer very gently for 8-10 minutes, until tender (adding more water if necessary); drain.
3. Heat the oil in a frying pan & stir fry the vegetables for 3-4 minutes. Toss with soy sauce to taste & add the lime juice then serve with freshly prepared Bigham's Indonesian Chicken Goreng.
In certain areas of South East Asia, chicken satay is served with banana ketchup.
