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INGREDIENTS:
270g salt and pepper chicken chunks
200g potato
3 tbsp balsamic vinegar
3 tbsp bluedragonuk light soy sauce
4 tbsp honey
300ml chicken stock
1 tbsp garlic purée
2 tbsp salt and pepper seasoning
mixed peppers
- diced for chips & sliced for sauce
Red onion
spring onion
Method: (chips)
1. Cut your potato into chips.
2. Cook in the microwave for 8 mins
3. Dry them, spray with fry light and add you seasoning.
4. Place in the airfryer for 20mins
5. Add peppers and spring onions and further cook for 10 mins
METHOD: (Chicken)
1. Cook your chicken as per instructions.
2. Whilst this is cooking, spray a pan with frylight fry off your peppers and onion.
3. Once softened add garlic and mix.
4. Add your stock, vinegar, soy sauce and honey and let it simmer for a bit until reducing and thickening up.
5. Once chicken is cooked, add this to the sauce and let it simmer for another 10mins.
For: Sticky Sweet Chilli Chicken Balls
INGREDIENTS:
olive oil
400g crispy chicken balls (approx 10 balls each)
3 tbsp soy sauce
4 tbsp balsamic vinegar
300ml knorr chicken stock
6 tbsp sweet chilli
4 tsp honey
Mixed colour sweet peppers and onion
2 teaspoon Garlic purée
METHOD:
1. Cook your chicken balls as per instructions.
2. Whilst these are cooking, spray a pan with frylight and fry of your veg.
3. Once slightly soft, add your garlic and mix it up.
4. Add your stock, soy sauce, balsamic vinegar, sweet chilli and honey.
5. Let this simmer for about 10 mins until slightly reduced and thickening up.
6. Once your chicken balls are cooked, add this into the sauce and let is simmer in there for about 5mins
