Healthy Spice Bag
- Chicken breast 2 sm
- Mixed bell peppers 100 g
- Onion 1 med
- Chilli 1 pce
- Vegetable oil 2 tbs
- Spice bag seasoning 1 tbs
- Rooster potato 3 med
- Rapseed oil 4 tbs
- Rosemary 1 tbs
- Salt 1 pin
- Butter 1 tbs
Chop the chicken into long strips, add the spice bag seasoning and let it marinade until you prepare the vegetables. Chop the potatoes into wedges, add them to a saucepan add water and 1 tsp of salt. Let it cook until a fork can easily go through.
Slice the peppers, onions and chili into strips.
Take a wok add in 2 tbs of vegetable oil along with the chicken. Cook for about 6-8 minutes or until the chicken is fully cooked. Once the chicken is done remove it from the wok and add in the vegetables. This way all the juices and seasoning from the chicken can soak into the vegetables.
Cook the vegetables for approximately 8 minutes on low heat. Once they reduce in size and seem soft add the chicken back in for an additional 5 minutes to heat through.
Drain the potatoes, then add them to a non-stick pan along with the rapseed oil and the butter. Let the edges crispen up. This will take about 5-10 minutes on high heat. Make sure to turn the potatoes every 2-3 minutes.
Season the potatoes with fresh rosemary. Serve the chicken over the potatoes.