Kids' Chicken Strips and Chips
with Peas and Sweet Chilli Dip | Serves 2
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
2 unit(s)
British Chicken Breasts
120 grams
Peas
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 unit(s)
Egg for Binding
(Contains Egg)
2 tbsp
Oil for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
b) Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) Crack the egg for binding (see pantry for amount) into a medium bowl, then whisk the egg until combined and season with a pinch of salt and pepper.
d) In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).
a) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of egg and mix to coat well. Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray.
b) Pop the chicken on the top shelf of the oven and place the chips on the middle shelf.
c) Bake until both the chips and chicken are slightly golden and cooked through, 20-25 mins. Turn the chips halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
a) When the chicken and chips have 10 mins remaining in the oven, bring a small saucepan of water to the boil with 0.25 tsp salt for the peas.
b) When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.
c) Meanwhile, in a small bowl, combine the sweet chilli sauce and the mayo (see pantry for amount).
d) Once baked, serve the chicken strips and chips with the peas alongside and sweet chilli mayo for dipping.
Enjoy!
