Sweet Chilli Chicken
with chips and side salad
It's chicken and chips—but not as you know it! The whole family is sure to love this sweet and tangy chicken with crispy fries and refreshing side salad.
The quantities provided above are averages only.
Ingredients
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
1 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Carrot
1 sachet(s)
Sweet Chilli Sauce
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Aioli
(Contains Egg, Mustard)
600 grams
Potatoes
Not included in your delivery
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop the chips onto a large (lined) baking tray. - Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, add the chicken, breadcrumbs and half the aioli to a medium bowl.
- Toss to fully coat each piece of chicken. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
- Season with pepper.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh. It will still taste delicious once cooked!
- Arrange the chicken in a single layer on a separate lined baking tray.
- Drizzle a little oil over the chicken.
- Bake in the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim and coarsely grate the carrot (no need to peel).
- In a large bowl for the salad, mix together the vinegar, mayo and 1 tsp sugar (per 2P).
- Season with salt and pepper.
- Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.
- Toss the cooked chicken in the sweet chilli sauce and remaining aioli.
- Season with a pinch of salt and pepper.
TIP: If cooking for kids you can reduce the heat in this recipe by using less sweet chilli sauce.
- Divide the sweet chilli chicken between plates.
- Serve the chips and carrot salad alongside.
