Sweet Chilli Chicken with Sweet Potato Fries and Kale Salad

⏱ 10m prep + 30m cook = 40 min 🍽 4 portions 📋 HF Card 5

chickenquickgluten-free

Ingredients (for 4)

chicken breast — Sliced into strips 500 g

sweet potato — Cut into thin fries 500 g

kale 80 g

lemon 0.5 whole

sweet chilli sauce 60 ml

soy sauce 2 tbsp

sesame seeds 1 tbsp

olive oil 3 tbsp

Instructions

1. Preheat oven to 220°C. Cut sweet potato into thin fries. Toss on a baking tray with olive oil, salt and pepper. Roast 25–30 mins, flipping halfway.

2. Slice the chicken breast into strips. Season with salt and pepper.

3. Heat oil in a frying pan over high heat. Fry chicken strips 5–6 mins until golden and cooked through.

4. Mix sweet chilli sauce and soy sauce. Add to the chicken and toss to coat. Cook 1–2 mins until sticky.

5. Make the dressing: whisk together a splash of olive oil, lemon juice, salt and pepper. Massage the kale with the dressing until slightly softened.

6. Serve chicken over sweet potato fries with the kale salad on the side. Scatter with sesame seeds.