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

Sweet Potato, Ginger & Garlic Diced Chicken Breast Stew

with Lime and Spinach

This delicious Sweet Potato, Ginger & Garlic Diced Chicken Breast Stew has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Allergens:
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.

Preparation Time30 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

1

Sweet Potato

260

Diced Chicken Breast

2

Garlic Clove

½

Red Chilli

½

Lime

15

Ginger Puree

30

Tomato Puree

200

Coconut Milk

10

Chicken Stock Paste

40

Baby Spinach

15

Soy Sauce

(Contains Cereals containing gluten, Soya)

Not included in your delivery

150

Water for the Sauce

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Nutritional information

Energy (kJ)2097 kJ
Energy (kcal)501 kcal
Fat20.5 g
of which saturates17 g
Carbohydrate37.5 g
of which sugars13.4 g
Protein39.3 g
Salt3.33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Pan
•Zester
•Garlic Press

Instructions

Roast the Sweet Potato
1

Preheat your oven to 240°C/220°C fan/gas mark 9.

Chop the sweet potato into small 1cm chunks (no need to peel). Pop them 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.

Get Frying
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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Finish the Prep
3

While the chicken cooks, peel and grate the garlic (or use a garlic press).

Halve the chilli lengthways, deseed, then thinly slice half the chilli. Finely chop the other half. 

Zest and halve the lime.

Start your Stew
4

Once the chicken has browned, stir in the garlic, ginger puree, finely chopped chilli (careful, it's hot - add less if you'd prefer things milder) and tomato puree. Cook for 1 min.

Pour in the coconut milk, water for the sauce (see pantry for amount) and chicken stock paste, then stir together.

Add the Spinach
5

Bring the stew to the boil and simmer until the sauce has thickened, 5-6 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Remove from the heat, then squeeze in some lime juice and add the soy sauce. Taste and add more lime juice if needed.

Once cooked, stir in the roasted sweet potato and add a splash of water if it's a little too thick.

Serve
6

Spoon the chicken stew into your bowls.

Top with the sliced chilli (add less if you'd prefer things milder) and lime zest to finish.

Enjoy!