What are the main ingredients in Crumbed Chicken Strips & Sriracha Mayo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

What is the nutritional information of Crumbed Chicken Strips & Sriracha Mayo?

Calories: 1000, Carbs: 65 grams, Fat: grams, Protein: 68.7 grams, Sugar: 17.3 grams, Salt: 894 grams

How do I prepare Crumbed Chicken Strips & Sriracha Mayo?

ALMONDS FIRST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GOLDEN CHICKPEAS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside. CHAR THE BABY MARROW: Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season. CRUMB IT UP: Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel. SIDE SALAD: To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside. DINNER = SERVED: Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

What should be prepared from my kitchen to make Crumbed Chicken Strips & Sriracha Mayo?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Egg/s

Crumbed Chicken Strips & Sriracha Mayo

Golden pea-crumbed chicken strips steal the spotlight in this vibrant dish. These crunchy bars sit atop a vibrant salad featuring charred baby marrow, smoky chickpeas, tangy sun-dried tomatoes, tomatoes, and the nutty allure of toasted almonds. Crowned with creamy feta and a generous drizzle of sriracha mayo.

Crumbed Chicken Strips & Sriracha Mayo

with charred baby marrow & crispy chickpeas

Hands on Time: 30 - 50 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Marrow
Chicken
Chickpeas
Danish-style Feta
Free-range Chicken Mini Fillets
Lemon Juice
Pea Crumb
Salad Leaves
Sriracha Mayo
Sun-Dried Tomatoes
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Egg/s

Photo of Crumbed Chicken Strips & Sriracha Mayo

Serves 1

ALMONDS FIRST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

Almonds - 10g
Chickpeas - 60g
Baby Marrow - 150g
Pea Crumb - 100ml
Free-range Chicken Mini Fillets - 150g
Salad Leaves - 20g
Sun-dried Tomatoes - 15g
Tomato - 1
Lemon Juice - 10ml
Danish-style Feta - 30g
Sriracha Mayo - 1 unit

Download the Recipe

Serves 2

ALMONDS FIRST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 6-8 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 1 egg in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

Almonds - 20g
Chickpeas - 120g
Baby Marrow - 300g
Pea Crumb - 200ml
Free-range Chicken Mini Fillets - 300g
Salad Leaves - 40g
Sun-dried Tomatoes - 30g
Tomato - 1
Lemon Juice - 20ml
Danish-style Feta - 60g
Sriracha Mayo - 1 unit

Download the Recipe

Serves 3

ALMONDS FIRST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. You may need to do this in batches, changing the oil for each batch. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!

Almonds - 30g
Chickpeas - 180g
Baby Marrow - 450g
Pea Crumb - 300ml
Free-range Chicken Mini Fillets - 450g
Salad Leaves - 60g
Sun-dried Tomatoes - 45g
Tomatoes - 2
Lemon Juice - 30ml
Danish-style Feta - 90g
Sriracha Mayo - 2 units

Download the Recipe

Serves 4

ALMONDS FIRST
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GOLDEN CHICKPEAS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the rinsed chickpeas until golden and crispy, 8-10 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan, season, and set aside.
CHAR THE BABY MARROW
Return the pan to medium heat with a drizzle of oil. When hot, fry the baby marrow pieces until charred, 3-4 minutes. Remove from the pan and season.
CRUMB IT UP
Whisk 2 eggs in a shallow dish with a tsp of water. In a second shallow dish, combine the pea crumb and seasoning. Coat each chicken fillet in the egg and then in the pea crumb. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the crumbed chicken strips until golden and cooked through, 1-2 minutes per side. You may need to do this in batches, changing the oil for each batch. Remove from the pan, season, and drain on paper towel.
SIDE SALAD
To a salad bowl, add the shredded leaves. Toss through the sliced sun-dried tomatoes, ½ the toasted almonds, the crispy chickpeas, the diced tomato, the lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
DINNER = SERVED
Serve up the chickpea & sun-dried tomato salad, scatter over the charred baby marrow, and crumble over the drained feta. Top with the golden crumbed chicken strips and drizzle generously with the sriracha mayo. Garnish with the remaining toasted nuts. Enjoy, Chef!