1.Add chicken to a bowl and mix with ½ sachet of Spicentice Salt & Pepper spices. Add potato chips/wedges to a separate bowl and season with salt.
2. Preheat oven to 180C. Spray two baking trays with low cal spray/olive oil. Add chicken to one and potato wedges to another. Pop both trays in the oven and bake for 30 mins or until cooked through.
3. Meanwhile heat oil/low cal spray in a wok over a medium heat and stir fry the onion, garlic and peppers for 5-10 mins. Turn off heat.
4. Once chicken and wedges are cooked, add to the wok and turn heat back on.
5. Stir in the remaining Spicentice Salt & Pepper spices ½ tsp sugar, spring onions, soy sauce and 2 tbsp water. Stir fry for a few mins and then turn off heat.
5-6 Chicken Thigh Fillets (chopped)
3 Potatoes (chopped into wedges)
2 Onions (sliced)
1 Red Pepper (diced)
1 Green Pepper (diced)
Spring Onions (bunch – chopped)
3 Garlic Cloves (crushed)
4 tbsp Soy Sauce
2 tbsp Oil/Low Cal Spray
½ tsp Sugar
Why not go veggie with Firm Tofu