This is a quick and healthy weeknight dinner that doesn’t skimp on the yum-factor.
sweet chilli chicken:
2 tbsp sweet chilli sauce
2 tbsp soy sauce
2 tbsp honey
2 tbsp ginger, finely grated
2 tbsp olive oil
Chicken breast, chopped into thirds (just so it will cook consistently and quicker)
Combine all of the above, except the chicken, in an oven dish and give it a mix.
Now throw the chicken in and turn it about to coat the chicken pieces. Give the chicken bits a bit of space in the dish for heat to circulate.
Bake at 180 c for about 20 – 30 minutes.
Check your thickest piece of chicken to make sure its cooked. I cook the bejeebers out of chicken. The good thing about this meal is that over cooking the chicken just makes the yummy sauce coating more chewy and caramelised.
Tip: Soak your baking dish. I’ve tried making this in an oven bag and it works but you don’t get the caramelisation. It becomes much more saucy, more suitable to serve with rice.
sweet potato chips:
Slice a sweet potato thinly, using a mandolin if you have one.
On an oven tray, lie the slices in a single layer on a sheet of baking paper.
Spray with olive oil and sprinkle with some salt.
Bake at 180 c for about 10 minutes or until golden and the desired crispness.
They would probably be better if you turn them over part way through cooking but I never bother.
mixed lettuce leaves