Combine the chicken strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl to make the garlic butter chicken and potatoes. Set aside.

In boiling salted water, parboil the potatoes for about 8 minutes.

Mix a tbsp olive oil and a tbsp butter in a large skillet over medium-high heat. Once the butter has melted, add the drained potatoes and cook for about 4 minutes and stir, cooking for 4 to 5 minutes more or until golden and fork-tender. Place the cooked potatoes on the plate. Set aside.

Add the rest of the 2 tbsp butter in the same skillet and one layer, lay the chicken strips. Add in the garlic and red chilli pepper flakes.

Cook the chicken strips for about a minute on both sides or until browned.

Add the reserved marinade into the skillet and continue to cook until the marinade is cooked with the chicken.

Add in and quickly stir the fresh herbs.

Place the sauteed potatoes back into the pan and heat through.

Adjust the seasoning according to taste.

Once done, remove from the heat and serve immediately. Recommended, garnish with extra crushed chilli pepper, fresh herbs, and sprinkle over with Parmesan cheese. Enjoy!

Nutrition Facts:

Serving: Energy

01 cal Fat

95 g Protein

71 g Carbs

2 g Saturated Fat

35 g Polyunsat Fat

73 g Monounsat Fat

62 g Sugar

24 g Cholesterol

19 mg Sodium

42 mg Potassium

06 mg Fibe

25 g