Sweet Chilli Chicken with Prawns
with sweet potato fries and side salad
A recipe conveniently customised just to your liking.
The quantities provided above are averages only.
Ingredients
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
2 unit(s)
Sweet Potato
1 sachet(s)
Sweet Chilli Sauce
260 grams
Diced Irish Chicken Breast
40 grams
Salad Leaves
1 sachet(s)
Mayo
(Contains: Egg, Mustard)
160 grams
Prawns
(Contains: Crustaceans)
1 unit(s)
Carrot
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
1 tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Cooking steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Chop the sweet potato lengthways into 1cm slices, then into 1cm fries (unpeeled).
- Place on a large (lined) baking tray.
- Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 20-25 mins. Turn the tray halfway through.
TIP: You want them well spaced out to achieve a crispy finish! 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.
- When the chicken has cooked for 12 mins, add the prawns to the baking tray. Return to the oven until cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque 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 sweet potato fries and carrot salad alongside.
