Family Favourite Honey-Soy Crispy Chicken and Roasted Potatoes

Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice. Cut the Tenderstem® broccoli into thirds.

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) in a bowl with a good pinch of salt and some pepper and mix together. Lay your chicken breast in the bowl, then toss to ensure the chicken gets an even coating of flour. Repeat for the other breasts. 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. Season the chicken with salt and pepper then lay them into the frying pan. Cook until browned, 3-4 mins each side. Add the soy sauce for the last min of frying and turn to coat the chicken in the soy.

Meanwhile, trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press).

Transfer the chicken to a baking tray and roast on the top shelf of your oven until the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once the chicken is baking, give the frying pan a quick clean, then return to a medium-high heat with a drizzle of oil.

Once the oil is hot, add the Tenderstem® and leek and stir-fry for 2-3 mins. Add the garlic and fry for 1 min.

Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper. Stir in the butter (see pantry for amount) until melted.

Meanwhile, add the sriracha and mayo (see pantry for amount) to a small bowl and mix together.