Sweet Potato, Chicken Breast, Ginger & Garlic Stew
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Sweet Potato, Chicken Breast, Ginger & Garlic Stew

Sweet Potato, Chicken Breast, Ginger & Garlic Stew

with Lime and Spinach

Allergens:
Celery
Cereals containing gluten
Soya

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

240 grams

Diced British Chicken Breast

2 unit(s)

Garlic Clove

½ unit(s)

Lime

1 sachet(s)

Indonesian Style Spice Mix

15 grams

Ginger Puree

30 grams

Tomato Puree

180 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 Sauce

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Nutritional information

Energy (kJ)2534 kJ
Energy (kcal)606 kcal
Fat19.6 g
of which saturates14.5 g
Carbohydrate62.2 g
of which sugars20.8 g
Protein41.3 g
Salt3.51 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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, 20-25 mins. Turn halfway through.

2

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the diced chicken. Season with salt and pepper and stir-fry until browned, 5-6 mins. Once browned, transfer the chicken to a bowl, toss with the Indonesian style spice mix and set aside. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

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).

4

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 sauce (see pantry for amount). Add the chicken back into the pan, stir to combine, then bring to the boil.

5

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 the chicken is cooked through, 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. IMPORTANT: The chicken is cooked when no longer pink in the middle.

6

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 chicken and sweet potato stew in bowls.

Finish with a sprinkle of lime zest. Serve with the remaining lime wedges for squeezing over.

Enjoy!

7

Step 2 MOD: If you’ve chosen to get diced chicken, fry for 5-6 mins instead. Once browned, add the chicken to a bowl, toss with the Indonesian style spice mix and set aside. Add the chicken back into the pan in step 4, it will cook through while simmering. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It’s cooked when no longer pink in the middle.