“Free from” chicken goujons with garlic sauce

Serves 4
50g rice flour
1 tsp garlic powder
1 tsp paprika
Salt and black pepper
450g chicken fillets, sliced into strips
60ml vegetable oil

For the garlic sauce:
120ml soy milk, (or another non-dairy milk alternative)
½ tsp salt
1 tsp ground mustard
2 tsp garlic powder
2 tsp cider vinegar
2 tsp honey
150ml vegetable oil
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a baking tray with parchment paper. Mix the flour with the garlic powder, paprika, salt and pepper in a bowl. Add the chicken and toss to coat lightly.
  2. Arrange the chicken on the tray and drizzle over the oil.
  3. Bake for 12-14 minutes until the chicken is cooked through.
  4. Meanwhile, combine all of the ingredients for the garlic sauce – except for the vegetable oil – in a food processor and combine until smooth. With the blade running, slowly stream in the oil until incorporated.
  5. Continue to purée until thick and creamy. Serve with the chicken goujons.

Per serving: 727kcals, 57.7g fat (11.9g saturated), 17g carbs, 4.8g sugars, 35g protein, 1g fibre, 0.443g sodium