BRZ Frozen Boneless Chicken Fillet

BRZ Frozen Boneless Chicken Fillet

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SKU: 7893000885790

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Approx Unit Size2kg



Chicken fillet are very versatile. Recommend for grill, steam or deep fry.



Chicken Pot Pie

A delicious chicken pie made from scratch with chicken, carrots, peas and celery.

Serves 4 to 6


500 grams (1 pound) skinless, boneless chicken breast halves, or other chicken
meat – cut into cubes.
2/3 cup sliced carrots
1 cup frozen green peas
2/3 cup sliced celery
1/3-cup butter
1/2 cup chopped onion
1/3-cup all-purpose flour
1/2-teaspoon salt
1/4-teaspoon black pepper
1/4-teaspoon celery seed
1 3/4 cups chicken broth
2/3-cup milk
2 (9 inch) unbaked pie crusts


Preheat oven to 220º C (425º F). In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in the bottom of the piecrusts. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Asian Stir-Fried Chicken

A quick and easy dish to make in no time, this chicken stir-fry is packed with veggies. Change it up by adding bean sprouts, bamboo shoots, snap peas, or any of your favorite Asian vegetables. Serve it with white or brown rice.


3 skinless, boneless chicken breast halves, thinly sliced
1 1/3 cups white rice
4 cups water
2/3-cup soy sauce
1/4-cup brown sugar
1-tablespoon cornstarch
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/4-teaspoon red pepper flakes
1-tablespoon sesame oil
1 green bell pepper, cut into matchsticks
1 (8 ounce) can sliced water chestnuts, drained
1 head broccoli, broken into florets, stalk removed
1 cup sliced carrots
2 tablespoons dark oyster sauce
2 medium onions cut into large chunks
1-tablespoon sesame oil


Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.

Combine soy sauce, brown sugar, oyster sauce and cornstarch in a small bowl; stir until smooth. Mix ginger, garlic, and red pepper into sauce; coat chicken with marinade and refrigerate for at least ½ hour.

Heat 1-tablespoon sesame oil in a large skillet over medium-high heat. Stir in bell pepper, water chestnuts, broccoli, carrots, and onion and cook until just tender, about 5 minutes. Remove vegetables from skillet and keep warm.

Remove chicken from marinade, putting aside liquid. Heat 1-tablespoon sesame oil in skillet over medium-high heat. Fry and stir chicken until slightly pink on the inside, about 2 minutes per side; return vegetables and reserved marinade to skillet. Bring to a boil; cook and stir until chicken is no longer pink in the middle and vegetables are tender, 5 to 7 minutes. Serve over the cooked rice.


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