Chilli-Garlic Butter Chicken and Chips
with Soy-Ginger Veg Stir-Fry
- Wheat
- Cereals containing gluten
- Soya
- May contain traces of allergens
- Celery
This luxurious Chilli-Garlic Butter Chicken and Chips is an elevated taste of the steakhouse. Chilli and garlic infuse the butter that's used to baste the chicken, whilst a zingy ginger and soy sauce dressed side of veg bring a hint of Asian flair.
Ingredients
2 unit(s)
British Chicken Breasts
450 grams
Potatoes
80 grams
Purple Sprouting Broccoli
80 grams
Green Beans
1 unit(s)
Courgette
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 sachet(s)
Chilli Flakes
15 grams
Ginger Puree
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
30 grams
Butter
1 tbsp
Honey
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the butter (see pantry for amount) from your fridge and leave to one side to soften.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips 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 the chips on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways. Trim the green beans.
Trim the courgette. Cut into roughly 1cm wide, 5cm long batons.
Peel and grate the garlic (or use a garlic press).
Once the butter has softened slightly, pop into a small bowl and add the garlic and chilli flakes (add less if you'd prefer things milder).
Use a fork to mash the garlic and chilli flakes into the butter. Season with salt and pepper, then keep to one side.
Sandwich each chicken breast between two pieces of baking paper or cling film. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Pop onto a board, then give them a bash with a rolling pin or the bottom of a saucepan until they're 1-2cm thick.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. Once hot, lay in the chicken. Fry until golden brown, 5-6 mins each side. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once cooked, transfer the chicken to a board, cover with foil and rest for a couple of mins.
Give the frying pan a quick clean, then return to a high heat with a drizzle of oil.
Once hot, add the Tenderstem®, green beans and courgette and stir-fry for 6-8 mins.
Reduce the heat and stir in the ginger puree, soy sauce and honey (see pantry for amount). Fry for a further min, then remove from the heat. Taste and season with salt and pepper if needed.
Once the chicken has rested, slice widthways into 1cm thick slices.
Share the sliced chicken between your serving plates and top with the garlic-chilli butter.
Serve the honey-soy veg and chips alongside.
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