Chicken Dipper Spice Bag
The fakeaway of our dream!
12 Birds Eye Chicken Dippers
For the chips and veggies
4 medium potatoes, washed and cut into wedges
1 onion, sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
Olive oil
For the spice mix
1 tbsp sea salt
1 tsp Chinese five spice
½ tsp garlic powder
½ tsp chilli powder
1 tsp pepper
Optional: red and green fresh chilli, finely sliced
Cook the Birds Eye Chicken Dippers according to package directions.
To make spice mix, add Chinese five spice, chilli, garlic, pepper and salt together and stir.
Make the chips: Heat the oven to 180°C. Coat the potato wedges with olive oil and season with 1/2 of the spice mix. Transfer onto a lined baking sheet and bake for 35 to 40 minutes.
In a large wok, heat some oil, then add the peppers, onion and remaining spice mix. Sauté for 5 to 10 minutes.
Combine the cooked Chicken Dippers, wedges and veggies and sprinkle with more seasoning. Serve immediately.
