Name: Dublin Spice Bag
Ingredients: 1.5 lbs chicken breast (bone+skinless, cut in thin stripes); 2 lbs potatoes (peeled, cut in stripes); 1 bell pepper (green and/ or red, cut in thin stripes); 2 cups almonds (ground); 4 paper bags; 1 onion (peeled, halved, sliced); 1 egg; 4 tbsp tamari or soy sauce; 3 tbsp orange juice; oil & salt; Pouch [1] Star anise, fennel, cinnamon, garlic, cloves; Pouch [2] Sichuan pepper; Pouch [3] Roasted chile powder (mild)

Dublin Spice Bag

Print Recipe

Cuisine Asian, Irish

Servings 3

Ingredients

Shopping list

1.5 lbs chicken breast bone+skinless, cut in thin stripes
2 lbs potatoes peeled, cut in stripes
1 bell pepper green and/ or red, cut in thin stripes
2 cups almonds ground
4 paper bags

You might have

1 onion peeled, halved, sliced
1 egg
4 tbsp tamari or soy sauce
3 tbsp orange juice
oil & salt

Culinary Spice Kit

Pouch [1] Star anise, fennel, cinnamon, garlic, cloves
Pouch [2] Sichuan pepper
Pouch [3] Roasted chile powder mild

Instructions

Marinade

In a BOWL, mix chicken, Spice Bag Spices [1], 3 tbsp tamari, orange juice, and Spice Bag Spices [2] & [3] to taste.
Cover. Let marinate 1 hour in the fridge.

Prepare

Preheat OVEN to 400°F.

Potatoes

In a BOWL, mix potatoes with 3 tbsp oil and salt to taste.
Place potatoes in one layer on a non-sticking BAKING SHEET.
Bake in OVEN for 30-40 minutes.

Prepare Chicken

On a PLATE, beat egg. Add salt to taste.
Coat chicken thoroughly with the egg.
On a different PLATE, spread ground almonds.
Coat chicken thoroughly with the almonds.

Fry

In a PAN, heat 2 tbsp oil.
On high heat stir-fry the chicken until they turn brown and crispy. Set aside.
In the same PAN, fry onion 5 minutes on medium heat.
Add bell pepper and 1 tbsp tamari mid way.

Serve

Serve chicken and potatoes in paper bags.
Enjoy!

Keyword cinnamon, fennel, Sichuan pepper, star anise