Salt & Pepper Chicken loaded Chips

* Store in airtight containers in the fridge for up to 5 days. * Reheat in the microwave for 3 minutes until hot throughout. * For crispier chips, reheat them separately in the air fryer for 2–3 minutes at 200°C.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Add diced chicken breast to a large bowl. Pour in soy sauce and mix thoroughly.

Step 2

2. Add garlic powder, onion powder, salt, black pepper, cornflour, and baking soda. Mix until every piece is fully coated. Leave to marinate for 15 minutes. The baking soda tenderises the chicken and helps create the crispy texture.

Step 3

3. Preheat oven or air fryer to 200°C.

Step 4

4. Spread the sliced potatoes onto a baking tray or air fryer basket. Spray generously with cooking spray and season with salt, pepper, and garlic powder.

Step 5

5. Cook chips for 30–35 minutes, turning halfway through cooking, until golden and crispy.

Step 6

6. Heat a large non-stick pan or wok over medium-high heat. Spray lightly with cooking spray.

Step 7

7. Add the chicken in a single layer. Cook for 10–12 minutes, turning regularly, until browned, crispy on the outside, and fully cooked through.

Step 8

8. Remove chicken temporarily from the pan.

Step 9

9. Add olive oil to the same pan. Add diced garlic and cook for 30 seconds until fragrant.

Step 10

10. Add sliced onions and bell peppers. Stir fry for 4–5 minutes until slightly softened but still crisp.

Step 11

11. Add garlic powder, salt, and black pepper to the vegetables. Stir well.

Step 12

12. Return the cooked chicken to the pan and toss everything together for 1–2 minutes so the flavours combine.

Step 13

13. Serve the crispy salt & pepper chicken alongside the seasoned chips.

Step 14

14. Finish with sliced green onions before serving.