Coconut Chicken with Sweet Potato Fries
and Tropical Salsa
Have you ever tried coating your chicken in desiccated coconut? It will take you to somewhere tropical!
Cals 799 · Prot 59 · Carbs 87 · Fat 45
Low Carb
Tips for Kids
Family Friendly
35 min
Have you ever tried coating your chicken in desiccated coconut? It will take you to somewhere tropical!
Cals 799 · Prot 59 · Carbs 87 · Fat 45
Low Carb
Tips for Kids
Family Friendly
Ingredients
Chicken bites
Chicken breast
400 Grams
Organic Eggs
5*
1 Piece
Soy sauce
9*10*11*
10 ML
Desiccated coconut
20 Grams
Corn starch
30 Grams
Paprika powder
2 Grams
Salt
0.5 Tsp
Black Ground Pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Sweet potato fries
Sweet potatoes
400 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Salsa
Red pepper
1 Piece
Cucumber
1 Piece
Fresh coriander
15 Grams
Mango chutney
50 Grams
Lime
1 Piece
Chilli flakes
2 Grams
Black sesame seeds
3*
10 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp
Sriracha mayo
Sriracha sauce
7 Grams
Mayonnaise
5*9*13*
50 Grams
Allergens
*5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *3 Sesame Seeds, *13 Mustard
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3343 / 799 |
| Fats (g) | 45.3 |
| of which saturated (g) | 6 |
| Carbohydrates (g) | 87 |
| of which sugars (g) | 28.6 |
| Fibers (g) | 11.6 |
| Proteins (g) | 58.8 |
| Salt (g) | 2.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make fries
- Preheat the oven to 200°C/180°C fan.
- Slice the sweet potatoes (skins on) into fries.
- Add the fries to a lined baking tray with a drizzle of vegetable oil and a pinch of salt.
- Toss the fries in the oil and salt until fully coated.
- Bake for 30 min.
2 Prep chicken
- Meanwhile, chop the chicken into bite-sized pieces.
- In a bowl, whisk together the eggs and soy sauce.
- Add the chicken and toss.
- To a second bowl, add the coconut, corn starch, paprika and a pinch of salt and pepper.
- Transfer the chicken pieces to the coconut mixture and toss until coated.
- Set aside till step 4.
3 Prep
- In a small bowl, combine the sriracha (spicy!) and mayonnaise.
- Deseed and finely chop the peppers into cubes.
- Finely chop the cucumbers into cubes.
- Finely chop the coriander.
- In a bowl, mix the mango chutney, lime juice, chilli flakes (spicy!), sesame seeds, olive oil and a pinch of salt - this is the dressing.
- Toss the peppers, cucumber and coriander in the dressing and set aside.
Tip! If cooking for kids, reserve a portion of the chopped pepper and cucumber before mixing them in the dressing.
4 Fry chicken
- Heat a large non-stick pan over medium-high heat with a drizzle of oil.
- Once hot, fry the chicken for 5-7 min or until cooked through and crispy.
- Remove from the pan and set aside on a plate with paper towels to drain.
5 Serve
- Serve the Coconut Chicken with the Sweet Potato Fries, Sriracha Mayonnaise and Salsa alongside.
Tip! If cooking for kids, serve the chicken, sweet potato fries, plain cucumbers and peppers separately. Serve the sriracha mayonnaise to the side.
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