Try this tasty dinner recipe from meal creator and delivery service, My Food Bag.
Preheat oven to 200°C. Line two large oven trays with baking paper.
Cut potatoes into 1–2cm wide fries. Toss with oil in prepared oven tray and season with salt. Bake for 25–30 minutes, until crispy.
Place flour, chicken spice and salt into a bowl and mix to combine. Place egg and panko crumbs into separate bowls and lightly beat the egg. Cut each chicken thigh into 2–3 long strips. Coat each piece of chicken first in flour (shake off any excess), then egg, and lastly breadcrumbs. Set aside on a clean dry plate.
Thinly slice the cabbage until you have about 4 cups; peel and grate or julienne the carrot; trim and thinly slice the beans. Mix mayonnaise, sour cream, mustard, vinegar, salt, pepper and sugar together.
Heat a drizzle of of the oil in a large fry-pan, preferably non-stick, on medium heat. Fry chicken tenders for 1-2 minutes each side until brown and set aside on an oven tray. Finish cooking through in the oven for 5-8 minutes.
Toss slaw ingredients and half of the dressing together. Mix sweet chilli mayo ingredients together, if desired.
Place a few chicken tenders, fries and slaw onto each plate and top with a dollop of sweet chilli mayo and the remaining dressing.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Nutritional Info per serve:
Energy- 2315kJ (546kcal)
For more info about My Food Bag, go to www.myfoodbag.com.au.
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