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!
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