Nutrition 25; Honey Chilli Chicken with Oven Roast Sweet Potato

Bringing the Thai takeaway to your kitchen only it's tastier !
Ingredients
- 450g chicken breast (diced)
- 1 large, sweet potato (or 2 medium sized)
- 3-4 tbsp’s honey
- 5-6 tbsp’s sriracha sauce
- Salt, paprika & mixed herb seasoning for the spuds
- Sesame seeds and diced scallions to garnish
Directions
- Pre-heat the oven to 180-200*
- Cut your sweet potato into wedges (size is of your own personal preference, bigger the wedges will mean a longer cooking time)
- Spread a tbsp olive oil on the base of an oven baking tray
- Season the spuds with the salt, paprika & mixed herbs (pour a drizzle of olive oil over the top of the spuds before seasoning them, this will help the seasoning to stick)
- Place in the oven for 45 mins - 1 hour
- Heat 1 tbsp olive oil over a non-stick pan
- Mix the diced chicken, sriracha sauce and 3 tbsp’s honey until all the chicken is evenly coated
- Fry the chicken until the sauce reduces down and caramelizes around the outside (slice the biggest piece of chicken when you think it is cooked to ensure there are no pink bits)
- About 10 mins before the spuds are ready drizzle some honey over the top
- Garnish the chicken with sesame seeds and scallions and your good to go!
Serves 2-3