Pat chicken strips dry with paper towel. In a small bowl mix flour, 1 tsp salt, and 1 tsp pepper. Toss chicken strips lightly in the flour mixture until evenly coated, shaking off excess.

Cook chicken

Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Add coated chicken strips in a single layer (work in two batches if needed). Cook 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer to a plate lined with paper towel to drain.

Side — Mashed Potatoes

Boil potatoes

Place potato cubes in a small pot and cover with cold water. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 10–12 minutes.

Mash potatoes

Drain potatoes well and return to the warm pot. Add 2 tablespoons milk, 1 teaspoon butter, and a pinch of salt. Mash until smooth and creamy. Keep warm until serving.

Side — Steamed Vegetables

Steam vegetables

Place 1 cup mixed vegetables in a steamer basket over simmering water (or use a microwave-safe bowl covered with a lid). Steam for 3–5 minutes until tender but still slightly crisp.

Finish vegetables

Transfer vegetables to a small bowl, add 1 teaspoon butter and a pinch of salt, toss gently to coat.

Sauce & Finish

Divide chicken, mashed potatoes, and steamed vegetables onto a child-sized plate. Place 2 tablespoons ketchup in a small ramekin for dipping. Sprinkle optional 1 teaspoon chopped parsley over potatoes and chicken for color. Let the meal cool slightly to a safe warm temperature before serving to a child aged 3–5.