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Sweet Chilli Chicken
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Sweet Chilli Chicken

Sweet Chilli Chicken

with sweet potato fries and side salad

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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:
Quick
•Family Friendly
Allergens:
Wheat
•Sulphites
•Egg
•Mustard
Total Time25 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 pack(s)

Breadcrumbs

(Contains Wheat)

2 unit(s)

Sweet Potato

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

40 grams

Salad Leaves

1 sachet(s)

Mayo

(Contains Egg, Mustard)

1 unit(s)

Carrot

2 sachet(s)

Sweet Chilli Sauce

260 grams

Diced Chicken Breast

1 sachet(s)

Aioli

(Contains Egg, Mustard)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Sugar

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Nutrition Values

Energy (kJ)2916 kJ
Energy (kcal)697 kcal
Fat23 g
of which saturates2.5 g
Carbohydrate86.7 g
of which sugars22.7 g
Dietary Fiber0 g
Protein36.5 g
Cholesterol0 mg
Salt1.87 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

PDF
Roast the Sweet Potato
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Chop the sweet potato lengthways into 1cm slices, then cut into 1cm fries (unpeeled).
  • 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.
  • When the oven is hot, roast until golden, 20-25 mins. Turn halfway through.

TIP: You want them well spaced out to achieve a crispy finish! Use two baking trays if necessary.

Coat the Chicken
2
  • Meanwhile, add 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 vacuum packing we use to keep it fresh. It will still taste delicious once cooked!

Cook the Chicken
3
  • Arrange chicken in a single layer on a separate lined baking tray.
  • Drizzle over 1 tbsp oil (double for 4p).
  • Bake on the top shelf of the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
Make the Dressing
4
  • Meanwhile, trim and grate the carrot (no need to peel).
  • In a large bowl for the salad, mix together the vinegar, mayo and 1 tsp sugar (double for 4p).
  • Season with salt and pepper.
  • Just before serving, add the salad leaves and carrot to the bowl with the dressing and toss to coat.
Add the Sauce
5
  • 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.

Finish and Serve
6
  • Divide the sweet chilli chicken between plates.
  • Serve the sweet potato fries and dressed salad leaves alongside.