Sweet Potato & Chicken Chop Suey

Sweet Potato & Chicken Chop Suey

Lime, Sweet Chilli & Oyster Sauces, Baby Corn, Spring Onions & Fluffy Rice
Portions:2
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Ingrediënten

  • 1 sweet potato 250g
  • 2 boneless skinless chicken thighs
  • ½ a mug of basmati rice 150g
  • 2 limes
  • 2 tablespoons oyster sauce
  • 1 tablespoon sweet chilli sauce
  • 160 g baby corn
  • 1 bunch of spring onions

Instructies

  • Scrub the sweet potato and chop into 1cm-thick chips about 4cm in length.
  • Place in a large dry non-stick frying pan on a medium-high heat to soften and char for 10 minutes, stirring regularly.
  • Cut the chicken into similar-sized strips and add to the pan for another 5 minutes.
  • Put ½ a mug of rice, 1 mug of boiling kettle water (300ml) and a small pinch of sea salt in a small pan.
  • Cover, and cook on a medium heat for 12 minutes, or until all the water has been absorbed.
  • Meanwhile, finely grate the zest of 1 lime into a bowl, squeeze in the juice, then stir in the oyster and sweet chilli sauces, along with 100ml of water.
  • Halve the baby corn lengthways, then toss into the sauce.
  • Trim the spring onions, chop into 3cm lengths and toss into the sweet potato pan to cook for 3 more minutes.
  • Pour in the corn and sauce, let it sizzle and cook down for just 2 minutes, then season to perfection and serve with the rice and lime wedges, for squeezing over.
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Recipe Category Chicken

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