Sweet Potato, Chicken Breast, Ginger & Garlic Stew

Name: Sweet Potato, Chicken Breast, Ginger & Garlic Stew with Lime and Spinach
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 2 unit(s) Sweet Potato; 260 grams Diced British Chicken Breast; 2 unit(s) Garlic Clove**; ½ unit(s) Lime; 1 sachet(s) Thai Style Spice Blend; 15 grams Ginger Puree; 30 grams Tomato Puree; 200 milliliter(s) Coconut Milk; 10 grams Vegetable Stock Paste; 40 grams Baby Spinach; 15 milliliter(s) Soy Sauce; 150 milliliter(s) Water for the Sauce

with Lime and Spinach

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This Sweet Potato, Chicken Breast, Ginger & Garlic Stew is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:

Sesame

•Celery

•Cereals containing gluten

•Soya

The quantities provided above are averages only.

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.

Total35 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

260 grams

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 Sauce

Nutritional information

Energy (kJ)2795 kJ

Energy (kcal)668 kcal

Fat25.3 g

of which saturates20.3 g

Carbohydrate64.5 g

of which sugars21.2 g

Protein42.7 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Paper Towel

•Large Frying Pan

•Bowl

•Zester

•Garlic Press

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, 20-25 mins. Turn halfway through.

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 Thai style spice mix and set aside. 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).

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.

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.