Crispy Chicken and Szechuan Dipping Sauce
with Salt & Pepper Chips and Tenderstem® Broccoli
- Soya
- Egg
- Mustard
Ingredients
450 grams
Potatoes
1 unit(s)
Bell Pepper
2 unit(s)
Spring Onion
2 unit(s)
Garlic Clove
50 grams
Szechuan Paste
(Contains: Soya)
32 grams
Mayonnaise
(Contains: Egg, Mustard)
40 grams
Cornflour
2 unit(s)
British Chicken Breasts
150 grams
Tenderstem® Broccoli
1 sachet(s)
Chinese Five Spice
2 sachet(s)
Cracked Black Pepper
Not included in your delivery
½ tsp
Salt
Nutrition Values
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm slices, then chop into 2cm wide chips (no need to peel). Halve the bell pepper and discard the core and seeds. Slice into thin strips, chop into roughly 1cm pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Put the Szechuan and mayo into a small bowl and mix together.
Pop the chips on a large, low-sided, wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Once your oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary - you want the potatoes nicely spread out.
Put the cornflour into a large bowl and season with the salt (see ingredients for amount) and a grind of pepper. Mix to combine. Add the chicken breasts to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands after handling chicken and its packaging. Pop a large frying pan on medium-high heat and add enough oil to coat the bottom of the pan.
Once hot, lay the chicken into the pan and cook until browned, 3-5 mins each side. Once browned, pop the chicken onto a baking tray. Place the Tenderstem® on the same baking tray, drizzle a little oil over and season with salt and pepper. When your chips are halfway through cooking, place the tray onto the middle shelf of the oven and roast until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop another frying pan onto a medium-high heat with a drizzle of oil. When hot, add the bell pepper and stir-fry until slightly charred, 4-5 mins. Season with salt. Add the garlic, spring onion, Chinese Five Spice and the cracked black pepper. Stir and cook for 1-2 mins, then remove from the heat.
Once the chips are cooked, remove them from oven and add the pepper mixture to the tray, mix everything together. Serve the chicken with the salt and pepper chips and broccoli on the side. Pop the Szechuan sauce into a little bowl for dipping. Enjoy!
