Double Spiced Chicken Strips & Creamy Sauce
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Double Spiced Chicken Strips & Creamy Sauce

Double Spiced Chicken Strips & Creamy Sauce

with Potato Mash & Garlic Veggies

The star of tonight's meal is this homestyle sauce; velvety cream is gently infused with chicken stock to make a sauce that pairs perfectly with chicken and fluffy potato mash. You simply won’t believe you made this amazing meal at home!

Kid Friendly
Over 30g protein

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking Time


Serving amount



2 packet

chicken breast

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet


(Contains Milk; )

½ sachet

Chicken-Style Stock Powder

1 bunch


1 bag

baby broccoli

1 sachet

Aussie Spice Blend

Not included in your delivery

olive oil

30 g


(Contains Milk; )

2 tbs


(Contains Milk; )


Nutrition Values

Energy (kJ)3770 kJ
Fat46.2 g
of which saturates26.3 g
Carbohydrate44.1 g
of which sugars17.1 g
Protein78.5 g
Sodium1390 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pan
Large Non-Stick Pan



• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain and return potato to the pan. Add the butter and milk and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled. Little cooks: Get those muscles working and help mash the potatoes!


• Meanwhile, trim ends of asparagus and cut into 1cm pieces. Halve any thicker stalks of baby broccoli lengthways. • Cut chicken breast into 2cm strips. • In a large bowl, combine Aussie spice blend and a drizzle of olive oil. Add chicken strips and toss to coat.


• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook asparagus and baby broccoli, tossing, until tender, 5-6 minutes. • Add half the garlic paste and cook until fragrant, 1 minute. Season with salt and pepper, then transfer to a bowl and cover to keep warm.

TIP: Add a dash of water to the veggies to help speed up the cooking process. TIP: Cover the pan with a lid if the garlic paste starts to spatter!


• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips in batches, until browned and cooked through, 3-4 minutes each side. Return all chicken to the pan.


• Reduce heat to medium-low, then add remaining garlic paste. Cook until fragrant, 1 minute. • Add cream (see ingredients) and chicken-style stock powder (see ingredients) and simmer until slightly thickened, turning chicken to coat, 1-2 minutes.


• Divide mash and garlic veggies between plates. Top mash with spiced chicken. • Spoon over creamy sauce from the pan to serve. Enjoy!