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Satay Chicken Loaded Sweet Potatoes

Recipe

Crispy sweet potatoes loaded with juicy satay chicken!

Easy | Prep time: 15 mins | Cooking time: 40 mins | Serves 4

Main | Cardiff Mum

Ingredients

  • 4 Sweet Potatoes
  • 300g Chicken Breast Fillets
  • 4 Spring Onions, Chopped
  • 1 Handful Coriander, Chopped
  • Olive Oil
  • Salt
  • Pepper

For the Sauce

  • 2 Cloves Garlic, Minced
  • 1 Teaspoon Minced Ginger
  • 1 Taplespoon Honey
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Smooth Peanut Butter
  • Half Of A 400g Coconut Milk Can (Or Only The Cream If Possible)

Method

  1. Preheat oven to 200 degrees. Use a fork to stab each sweet potato a few times then place all 4 sweet potatoes in the microwave for 10 minutes. Remove the sweet potatoes, drizzle with oil and season with salt and pepper. Rub the oil into the potato skin and place them on a baking tray and pop them in the oven to bake for 30 mins.
  2. Heat up a little oil in a pan and add the chicken pieces in. Season with salt and pepper and fry on both sides for 5 minutes until golden and cooked through. Remove and set aside.
  3. In a large mixing bowl, add the ingredients for the satay sauce and mix well into a smooth sauce.
  4. Slice up the chicken into small chunks and add them into the satay sauce. Chop up the spring onion and add that in too.
  5. When the sweet potatoes are cooked, the skins should be nice and crispy. Slice them open and spoon the chicken satay mixture inside. Serve with finely chopped fresh coriander and more chopped spring onion.