Sweet Chilli Chicken
with sweet potato fries 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 sweet potato chips and refreshing side salad.
Tags:
Dairy Free
•Quick
•Family Friendly
Allergens:
Wheat
•Sulphites
•Egg
•Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
1 pack(s)
Breadcrumbs
(Contains Wheat)
300 grams
Sweet Potato
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
40 grams
Salad Leaves
2 sachet(s)
Mayo
(Contains Egg, Mustard)
1 unit(s)
Carrot
2 sachet(s)
Sweet Chilli Sauce
260 grams
Diced Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2078 kJ
Energy (kcal)497 kcal
Fat11.15 g
of which saturates1.53 g
Carbohydrate64.57 g
of which sugars17.87 g
Dietary Fiber0 g
Protein35.19 g
Cholesterol0 mg
Salt1 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm chips (no need to peel).
- Place on a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. You want them well spaced out to achieve a crispy finish.
- When the oven is hot, roast until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
2
- Meanwhile, add chicken, breadcrumbs and 1 tbsp mayo (double for 4p) to a medium bowl.
- Toss to coat the chicken. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
- Season with pepper.
3
- Arrange chicken in a single layer on another lined baking tray.
- Drizzle over 1 tbsp oil (double for 4p).
- Bake on the top shelf of the oven until chicken is cooked through and crispy, 16-20 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
4
- Meanwhile, trim, then grate the carrot (no need to peel).
- Mix together vinegar, remaining mayo and 1 tsp sugar (double for 4p) in a large bowl.
- Season with salt and pepper.
5
- Toss the cooked chicken in the sweet chilli sauce.
- Season with salt and pepper.
TIP: To reduce the heat in this recipe you can use less sweet chilli sauce.
6
- Add the salad leaves and carrot to the large bowl with the dressing.
- Toss to coat.
- Divide the chicken, sweet potato and salad between plates.
