Kids' Chicken Strips and Chips

Name: Kids' Chicken Strips and Chips with Peas and Sweet Chilli Dip | Serves 2
Total time: 35 min
Yield: 2
Cuisine: British
Ingredients: 450 grams Potatoes; 50 grams Breadcrumbs; 2 unit(s) British Chicken Breasts; 120 grams Peas; 32 grams Sweet Chilli Sauce; 1 unit(s) Egg for Binding; 2 tbsp Oil for the Breadcrumbs; 2 tbsp Mayonnaise

with Peas and Sweet Chilli Dip | Serves 2

Recipe Development TeamPublished on February 27, 2024

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Kids will love getting in the kitchen with parents to make these extra tasty chicken strips and chips. With peas and sweet chilli mayo, this meal is colourful, yummy and kid-approved!

Allergens:

Cereals containing gluten

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

50 grams

Breadcrumbs

(Contains: Cereals containing gluten)

2 unit(s)

British Chicken Breasts

120 grams

Peas

32 grams

Sweet Chilli Sauce

Not included in your delivery

1 unit(s)

Egg for Binding

(Contains: Egg)

2 tbsp

Oil for the Breadcrumbs

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2903 kJ

Energy (kcal)694 kcal

Fat22.1 g

of which saturates3 g

Carbohydrate79.3 g

of which sugars12.8 g

Dietary Fibre8.9 g

Protein48.8 g

Salt1.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Baking Tray

•Whisk

Cooking Instructions and Tips

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

b) 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.

c) Crack the egg for binding (see pantry for amount) into a medium bowl, then whisk the egg until combined and season with a pinch of salt and pepper.

d) In a separate medium bowl, combine the breadcrumbs and the oil for the breadcrumbs (see pantry for amount).

a) Cut each chicken breast into 2cm strips. Season with salt and pepper, then add to the bowl of egg and mix to coat well. Pop the chicken pieces into the breadcrumbs, toss to coat, then transfer to a baking tray.

b) Pop the chicken on the top shelf of the oven and place the chips on the middle shelf.

c) Bake until both the chips and chicken are slightly golden and cooked through, 20-25 mins. Turn the chips halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

a) When the chicken and chips have 10 mins remaining in the oven, bring a small saucepan of water to the boil with 0.25 tsp salt for the peas.

b) When boiling, add the peas to the water and cook for 2-3 mins. Drain in a colander and return to the pan. Drizzle with oil and season with salt and pepper.

c) Meanwhile, in a small bowl, combine the sweet chilli sauce and the mayo (see pantry for amount).

d) Once baked, serve the chicken strips and chips with the peas alongside and sweet chilli mayo for dipping.

Enjoy!