Red Thai Marinated Chicken Skewers and Chips
with Slaw and Sweet Chilli Sauce
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
4 unit(s)
Bamboo Skewers
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
50 grams
Red Thai Style Paste
1 sachet(s)
Thai Style Spice Blend
120 grams
Coleslaw Mix
32 grams
Mayonnaise
(Contains Egg, Mustard)
15 milliliter(s)
Rice Vinegar
48 grams
Sweet Chilli Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Soak your skewers in cold water to prevent them from burning.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
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.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Cut the chicken breasts into 3cm chunks. Halve and peel the onion, then cut each half into 3 wedges. Peel and grate the garlic (or use a garlic press).
In a medium bowl, mix together the red Thai paste, garlic and Thai style spice blend. Stir in the chicken and onion. Season with salt and pepper.
Thread the chicken pieces and onion wedges onto the skewers alternating between the two (2 per person). Transfer the skewers to a lightly oiled baking tray.
Roast the skewers on the middle shelf of your oven until cooked through, 15-20 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Meanwhile, in a medium bowl, combine the coleslaw mix, mayo and rice wine vinegar. Season with salt, pepper and a pinch of sugar.
When everything's ready, share the skewers between your plates then drizzle over the sweet chilli sauce.
Serve the chips and coleslaw alongside.
Enjoy!
