Ginger & Garlic, Chicken Breast and Sweet Potato Stew
with Lime and Spinach
Our Sweet Potato, Ginger, Chicken Breast & Garlic Stew is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 pack(s)
Diced British Chicken Breast
2 unit(s)
Garlic Clove
½ unit(s)
Lime
1 sachet(s)
Thai Style Spice Blend
(Contains Sesame)
15 grams
Ginger Puree
30 grams
Tomato Puree
200 milliliter(s)
Coconut Milk
10 grams
Vegetable Stock Paste
(Contains Celery)
40 grams
Baby Spinach
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
150 milliliter(s)
Water for the Soup
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 1cm chunks (no need to peel). Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken to the pan and season with salt and pepper. Cook until browned all over, 5-6 mins. Turn occasionally. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
While the chicken cooks, peel and grate the garlic (or use a garlic press).
Zest and cut the lime into wedges (see ingredients for amount).
Once golden, transfer the chicken to a bowl, toss with the Thai style spice mix and set aside.
Pop the (now empty) pan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic, ginger puree and tomato puree. Cook for 1 min.
Pour in the coconut milk, veg stock paste and water for the soup (see pantry for amount). Stir to combine, then bring to the boil. Add the spiced chicken back into the pan, stir to combine, then bring to the boil. Cook until the chicken is cooked through, 3-4 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Simmer until the sauce has reduced slightly, stirring occasionally, 3-4 mins.
Stir in the spinach a handful at a time until it's wilted and everything is piping hot, 1-2 mins.
Remove from the heat, squeeze in some lime juice from a lime wedge and add half the soy sauce. Taste and add more lime juice and soy sauce if needed.
Stir the roasted sweet potato through the stew. Add a splash more water if you feel it needs it. Reheat if needed.
When everything's piping hot, serve your sweet potato and chicken stew in bowls.
Finish with a sprinkle of lime zest. Serve with the remaining lime wedges for squeezing over.
Enjoy!
