Ginger matchstick chicken with sweet potato mash
I love cooking savoury dishes with ginger – it adds such an oriental feel to any dish and ginger aids digestion so it’s a safe bet.
(Serves 2)
Ingredients
Zest and juice 1 lime 1 tbsp clear honey1 tbsp soy sauce2cm piece of fresh ginger cut into thin matchsticks1cm piece fresh ginger, grated2 skinless, boneless chicken breasts450g/1lb sweet potatoes, peeled and chopped into small pieces1 tbsp olive oil
Method
Slash each chicken breast 4 times with a sharp knife and place in a shallow bowl
Mix half the lime zest and all the juice with the honey, soy sauce and grated ginger. Pour this marinade over the chicken and rub it into the cuts. Cover and pop in the fridge for about 30 minutes.
Heat the grill to high and I suggest you line the grill tray with foil. Once the grill is hot, pop the chicken breasts under for 10-15 mins, turning over half way through cooking. Ensure that the chicken is properly cooked by inserting a knife into the thickest part. The juices need to run clear. The outside of the chicken should be nicely caramelised.
Meanwhile, cook the sweet potatoes in boiling water for 10-12 minutes or until tender. Drain and mash, adding the rest of the lime zest, plus some freshly ground black pepper. Set aside.
Finally, heat the olive oil in a small frying pan over a high flame and add the ginger matchsticks and fry for 1 min until the ginger is crisp but not burnt. Lift out the matchsticks with a slotted spoon, set aside and place the mashed sweet potato into the ginger infused oil to pick up all the delicious flavour.
Divide the ginger infused mash between 2 plates, top each with a chicken breast, scatter with the crisp ginger and serve with a huge pile of green veggies
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