Sweet Chilli Peanut Chicken Lollipops
with Fries and Pickled Cucumber Salad
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
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
48 grams
Sweet Chilli Sauce
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
8 unit(s)
Bamboo Skewers
15 milliliter(s)
Rice Vinegar
50 grams
Baby Leaf Mix
1 unit(s)
Baby Cucumber
Not included in your delivery
2 tbsp
Olive Oil
50 milliliter(s)
Boiling Water
1 unit(s)
Egg
½ tsp
Salt
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries 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.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs, salt and olive oil (see pantry for both amounts) into another bowl, season with pepper and mix well.
Season the chicken with salt and pepper, then cut each breast into 3cm chunks. then skewer each chunk onto a skewer.
Dip the chicken into the egg and coat well. Then dip the chicken into the breadcrumbs, ensuring they're completely coated. Transfer to a baking tray.
Bake the chicken on the top shelf of the oven until slightly golden and cooked through, 20-25 mins.
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, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt and pepper, then add the cucumber. Toss to coat, then set aside.
Boil a half-full kettle.
In a small bowl, combine the peanut butter, sweet chilli and boiling water (see pantry for amount). Mix until smooth.
When everything's ready, add the baby leaves to the pickled cucumber bowl. Toss to coat.
Dip each chicken lollipop into the peanut sauce and then share between your plates.
Serve the fries and salad alongside.
Enjoy!
