Crispy Sweet Chilli Chicken Breast
with Sambal, Sweet Potato and Peanut Salad
- Peanut
- Celery
- May contain traces of allergens
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Spicy, sticky and something different for a salad. With sweet chilli to glaze the chicken and sambal to make the dressing, this vibrant salad has a pep of heat and plenty of flavour.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Indonesian Style Spice Mix
2 unit(s)
British Chicken Breasts
1 unit(s)
Baby Gem Lettuce
(Contains: Celery, May contain traces of allergens)
25 grams
Salted Peanuts
(Contains: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts, May contain traces of allergens, Peanut)
30 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
15 grams
Honey
120 grams
Sliced Carrot and Cabbage Mix
32 grams
Sweet Chilli Sauce
Not included in your delivery
1 tbsp
Plain Flour
2 tbsp
Olive Oil for the Dressing
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over half the Indonesian style spice mix, 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, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, 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 it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick.
Put the flour (see pantry for amount) and remaining Indonesian style spice mix into a large bowl and season with salt and pepper. Mix to combine.
Add the chicken breasts to the bowl and turn them over in the flour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, lay in the chicken. Fry until golden brown and cooked through, 5-6 mins on each side. IMPORTANT: The chicken is 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.
While everything's cooking, trim the baby gem, halve lengthways, then thinly slice.
Crush the peanuts in the unopened sachet using a rolling pin.
In a large bowl, combine the rice vinegar, sambal, honey and olive oil for the dressing (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Stir the coleslaw mix into the dressing and set aside for now.
When everything's ready, add the cooked sweet potatoes and baby gem to the slaw mix and toss through the dressing.
Cut the chicken widthways into 2cm thick slices.
Share the salad between your bowls.
Top with the crispy chicken. Drizzle the sweet chilli sauce over the chicken.
Finish by sprinkling over the crushed peanuts.
