Saturday, November 01, 2014

Beef, Lamb or Chicken Strips Recipes!

Aria Farm Strips are a versatile, healthy, convenient product that can be used in the place of traditional beef, lamb or chicken in many recipes.

Try Aria Farm Strips in one of our recipes below and provide your family with a taste sensation.

Beef Strips Recipes      -     Lamb Strips Recipes    -    Chicken Strips Recipes      -    Baby/Toddler Recipes

Cooking hints for Beef, Lamb or Chicken Strips

  • for best results cook from frozen
  • deep frying is not recommended
  • if using oil use only a small quantity
  • cook on a high heat
  • Get pan hot
  • Turn every minute or so
  • DO NOT OVERCOOK

Barbeque Cooking Instructions

  • Turn barbeque on
  • Get plate or wok sizzling hot
  • Throw frozen strips onto plate or into wok
  • Turn till browned - approximately 6 minutes
  • Do not overcook

Tips for Cooking

  • Sear strips off with hot hotplate to keep moisture in
  • Don't put too many strips onto plate or into wok at one time - 475g maximum - otherwise insufficient heat means they stew rather than barbeque.

Tips for Eating

Serve strips with a sauce or marinate before cooking. The strips can be marinated before cooking on the barbeque or oven and then served straight away. Yum.


Beef, Lamb, Chicken Strips can be used in many ways. Here are a few:

  • Stir Fry
  • Pita pockets
  • As a snack
  • In a curry
  • In a rice risotto
  • Antipasto platter
  • Barbeque
  • Sweet & Sour sauce
  • In Pies
  • Tomato sauce
  • Mexican Cooking - Enchiladas, Burritos, Tacos etc.
  • Chilli sauce
  • Lasagne
  • Crockpot
  • Pizza
  • In a gravy
  • In a peanut sate
  • With your favourite sauce or marinade
  • With a ready prepared sauce
We would love to hear from you with your recipes.

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Chicken Curry Stir Fry

(submitted by Olivia Duncan of Auckland)

  • 1 bag Aria Farm Chicken Strips
  • 2 potatoes, peeled, chopped into chunks
  • 1 red onion, peeled and chopped
  • 1 cup sugar snap peas
  • 1 cup sliced red capsicum
  • 2 tbsp sesame oil for stir-frying
  • 2 tbsp curry paste (traditional Indian yellow curry paste is best)
  • 1 cup chicken broth
  • 1 tsp date palm sugar (or alternatively raw sugar)
  • ½ tsp salt or to taste
  • Freshly ground black or white pepper to taste
  • Ground coriander, optional

Heat a wok or deep-sided frying pan over medium-high heat. Add 2 tbsp of sesame oil to the heated wok. When the oil is hot, add the onion. Stir-fry until the onion is softened and translucent. Add the curry paste and stir-fry until fragrant. (If using curry powder instead, add a small amount of water to form a paste).

Add the Aria Farm Chicken Strips and stir-fry for about 5 minutes so that the chicken strip are browned and coated with the curry paste.

Add the potato, capsicum, sugar snap peas (or any other veges you desire, eg broccoli, cauliflower, courgette). Stir for a minute and add the chicken broth, sugar, salt and pepper. Cover and simmer over low heat for about 15-20 minutes, making sure the chicken is cooked.

Taste the curried chicken and adjust the seasoning if desired. Sprinkle the ground coriander over top.

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