Low-Calorie Spice Bag
Low-Calorie Spice Bag
Ingredients
- 600 g Maris Piper potatoes, chipped
- 300 g chicken breast, sliced
- 1 green pepper, chopped
- 1 white onion, chopped
- 4 garlic cloves, sliced
- 1 fresh chilli, sliced into rings
- 40 g cornflour
- 1 teaspoon Chinese 5 Spice, divided
- 1 teaspoon chilli powder
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic powder
- 1 teaspoon MSG, optional
- as needed salt
- as needed pepper
- as needed spray oil
- as needed curry sauce, for serving
Instructions
- 1
Cut 600g of Maris Piper potatoes into chips. Rinse the cut potatoes in cold water, then dry them thoroughly with a towel.
⏱️ 10 min
- 2
Place the dried potato chips in an air fryer basket. Coat them generously with spray oil. Air fry at 200°C for 25 minutes, shaking the basket regularly to ensure even cooking.
⏱️ 25 min•🌡️ 200
- 3
While the chips are cooking, season the 300g sliced chicken breast in a bowl. Add salt, 1 tablespoon of garlic powder, 1 teaspoon of chilli powder, half of the 1 teaspoon of Chinese 5 Spice, and 1 tablespoon of dark soy sauce. Mix well to combine.
⏱️ 5 min
- 4
Add 40g of cornflour to the seasoned chicken and mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min
- 5
Once the chips are done, remove them from the air fryer. Place the coated chicken in the air fryer and cook for 15 minutes at 240°C, or until golden brown and crispy.
⏱️ 15 min•🌡️ 240
- 6
While the chicken is cooking, heat a wok over high heat. Add the chopped white onion, chopped green pepper, sliced fresh chilli, and sliced garlic cloves. Stir-fry for 3-5 minutes until the vegetables are slightly softened.
⏱️ 5 min
- 7
Add the cooked chicken and the cooked chips to the wok with the vegetables. Mix everything thoroughly to combine.
⏱️ 2 min
- 8
Sprinkle 1 teaspoon of MSG (if using) and the remaining half of the Chinese 5 Spice over the mixture in the wok. Mix everything again to ensure the spices are well distributed.
⏱️ 3 min
- 9
Serve the low-calorie spice bag immediately in a foil takeaway container or on a plate, accompanied by curry sauce.
Kitchen Tools
Nutrition Facts (per serving)
Low-Calorie Spice Bag
- 600 g Maris Piper potatoes, chipped
- 300 g chicken breast, sliced
- 1 green pepper, chopped
- 1 white onion, chopped
- 4 garlic cloves, sliced
- 1 fresh chilli, sliced into rings
- 40 g cornflour
- 1 teaspoon Chinese 5 Spice, divided
- 1 teaspoon chilli powder
- 1 tablespoon dark soy sauce
- 1 tablespoon garlic powder
- 1 teaspoon MSG, optional
- as needed salt
- as needed pepper
- as needed spray oil
- as needed curry sauce, for serving
Instructions
- 1
Cut 600g of Maris Piper potatoes into chips. Rinse the cut potatoes in cold water, then dry them thoroughly with a towel.
⏱️ 10 min - 2
Place the dried potato chips in an air fryer basket. Coat them generously with spray oil. Air fry at 200°C for 25 minutes, shaking the basket regularly to ensure even cooking.
⏱️ 25 min•🌡️ 200 - 3
While the chips are cooking, season the 300g sliced chicken breast in a bowl. Add salt, 1 tablespoon of garlic powder, 1 teaspoon of chilli powder, half of the 1 teaspoon of Chinese 5 Spice, and 1 tablespoon of dark soy sauce. Mix well to combine.
⏱️ 5 min - 4
Add 40g of cornflour to the seasoned chicken and mix thoroughly until all chicken pieces are evenly coated.
⏱️ 5 min - 5
Once the chips are done, remove them from the air fryer. Place the coated chicken in the air fryer and cook for 15 minutes at 240°C, or until golden brown and crispy.
⏱️ 15 min•🌡️ 240 - 6
While the chicken is cooking, heat a wok over high heat. Add the chopped white onion, chopped green pepper, sliced fresh chilli, and sliced garlic cloves. Stir-fry for 3-5 minutes until the vegetables are slightly softened.
⏱️ 5 min - 7
Add the cooked chicken and the cooked chips to the wok with the vegetables. Mix everything thoroughly to combine.
⏱️ 2 min - 8
Sprinkle 1 teaspoon of MSG (if using) and the remaining half of the Chinese 5 Spice over the mixture in the wok. Mix everything again to ensure the spices are well distributed.
⏱️ 3 min - 9
Serve the low-calorie spice bag immediately in a foil takeaway container or on a plate, accompanied by curry sauce.