Chicken Waffles


Variant used:

Mrs H.S Ball's Hot Chutney


Stir Fry Vegetables

Sesame oil
1 red onion, julienne sliced
½ tsp chilli flakes, crushed
1 tsp garlic, crushed
1 of each colour bell pepper, julienne sliced
1 cup courgettes, diagonally sliced
½ cup yellow patty pans, quartered
1 cup cabbage, thinly sliced
1 tsp sesame seeds, toasted
Salt and freshly ground black pepper

Chicken Sauce

2 Tbs butter
½ tsp ginger, crushed
1 tsp garlic, crushed
2 tsp All Gold Tomato Paste
250ml orange juice, 100% pure
1 tsp sriracha
5 Tbs Mrs Ball's Hot or Chilli Chutney
2 tsp freshly coriander, chopped
1 tsp freshly basil, chopped
Salt and freshly ground black pepper
12 crumbed chicken tenders (mini fillets, crumbed) fried or baked as per packaging instructions

Preparation Method

1. For the waffles: Heat or toast waffles until hot and crispy.
2. For the stir fry: Heat oil in a wok. Add vegetables and lightly fry for 5 minutes until softened but still crunchy. Sprinkle with sesame seeds. Season with salt and pepper. Set aside.
3. For the chicken and sauce: Place all the sauce ingredients in a pot and bring to the boil. Simmer for 3 minutes and adjust seasoning to ensure the sauce is strong in flavour. Dip chicken tenders into the sauce.
4. To assemble the waffles, stack the chicken and vegetables. Drizzle with any leftover sauce.
5. Garnish with extra coriander leaves. *Chef's tip:Try using fish goujons or homemade fish fingers instead of chicken - it's just as delicious!
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