500g chicken breast, thinly sliced
3 capsicums (red, green, yellow), thinly sliced
1 brown onion, thinly sliced
600g thick-cut fries
2 tbsp olive oil
2 tsp Murray River Salt, divided
2 tsp Chinese five spice, divided
2 tsp cracked black pepper, divided
1 tsp smoked paprika
½ tsp onion powder
½ tsp garlic powder
½ tsp chilli flakes
Preheat oven to 200°C (fan-forced). Line a baking tray with paper and spread out the fries. Bake for 25 minutes or until golden and crisp.
Prepare the vegetables: Heat 1 tbsp of olive oil in a large frypan over medium heat. Add sliced capsicums and onion, and sauté for 8–10 minutes until softened. Remove from the pan and set aside.
Cook the chicken: In the same pan, add another 1 tbsp of olive oil and the chicken strips. Season with 1 tsp Murray River Salt, 1 tsp Chinese five spice, and 1 tsp cracked pepper. Cook for 8 minutes, flipping halfway, until golden and cooked through.
Combine: Add the cooked capsicum and onion back to the pan with the chicken and toss to coat.
Season the fries: Once cooked, place fries on a large tray. Season with 1 tsp Murray River Salt, 1 tsp pepper, 1 tsp smoked paprika, 1 tsp Chinese five spice, ½ tsp onion powder, ½ tsp garlic powder, and ½ tsp chilli flakes.
Toss it all together: Add the chicken and vegetables to the tray with the fries. Use tongs to toss everything together until evenly coated in seasoning.
Serve immediately while hot – best enjoyed straight from the tray!
Please place all orders before Wednesday 17th December. Any orders placed after this date may not arrive before Christmas.
Our team will be working up until Tuesday 23rd December at 1pm and will reopen on Monday 5th January 2026 at 9am.
No orders placed will be dispatched between 23rd -5th
Thanks for your support, and wishing you a wonderful holiday season!
