DIY spice bag recipe
Created by The Tesco Recipes team
We've taken the Irish takeaway favourite and given it a shortcut twist, using ready-made buttermilk chicken tenders and chunky oven chips for ease. Paired with Chinese five-spice stir-fried vegetables and a chip shop curry sauce, it's a speedy, flavour-packed dinner for two.
See method- Serves 2
- Takes 25 mins
- 629 calories / serving
Ingredients
- 200g frozen Tesco Finest British chunky oven chips
- 305g pack buttermilk chicken tenders
- 1½ tbsp vegetable oil
- 1 small onion, sliced
- 2 peppers, sliced
- 2 spring onions, whites and greens sliced
- 1½ tsp Chinese five spice
- 1½ tsp garlic salt
- 1 tsp ground black pepper
- 1 tbsp rice wine vinegar
- 150g tub Tesco Finest chip shop curry sauce (optional)
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Shop ingredientsEach serving contains
- Energy
- 2630kJ 629.0kcal
- Fat
- 28g
- Saturates
- 3g
- Salt
- 5.2g
- Sugars
- 13g
of the Reference intake
Carbohydrate 59.3gProtein 29.7gFibre 9.4g
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Method
- Cook the oven chips in an air-fryer for 6 mins at 200°C. Add the chicken tenders, reduce the heat to 180°C and continue to cook for 12 mins, shaking the tray regularly.
- Meanwhile, heat 1 tbsp vegetable oil in a frying pan. Add the onion and soften for 5 mins. Add the peppers and fry for another 3 mins, stirring regularly. Add the cooked chips and chicken, with the whites from the spring onions, and toss well. Scatter over the Chinese five spice, garlic salt and ground black pepper, followed by the rice wine vinegar.
- Cook for a further 2-3 mins, stirring in an extra ½ tbsp oil if it seems dry, until well coated. Tip into a paper bag (or onto baking paper) with the spring onion greens. Serve with the chip shop curry sauce (optional), heated to pack instructions, to dip into.
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