Fridge Friend recipes
Ginger Garlic Chicken with Orange and Sweet Potato recipe
A bright, aromatic chicken dish with ginger garlic paste, citrus and roasted sweet potato. The orange juice lifts the savoury flavours and gives the sauce a glossy finish.
35 min · Medium · Asian Jump to method
Ingredients
- 450g Chicken
- 1 tbsp Ginger garlic paste
- 150ml Orange juice
- 500g sweet potato
- 50ml Water
- 15g Butter
| Nutrition | Per serving |
|---|---|
| Calories | 429 kcal |
| Protein | 33 g |
| Carbohydrates | 37 g |
| Fat | 15 g |
| Saturated fat | 6 g |
| Fibre | 5.7 g |
| Sugar | 13 g |
| Sodium | 95 mg |
Why this works
A fairly balanced main meal with strong protein content, moderate carbohydrate from sweet potato, and relatively modest sodium; the butter lifts saturated fat.
Lean protein from chicken. Chicken provides a substantial amount of protein to support muscle maintenance and satiety.
Beta-carotene and potassium from sweet potato. Sweet potato contributes vitamin A precursors and potassium, which support eye health and normal blood pressure.
Vitamin C from orange juice. Orange juice adds vitamin C, though it also increases the dish’s natural sugar content.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Cut the sweet potato into wedges, toss with a little melted butter and roast for 25-30 minutes until tender.
- Meanwhile, cook the chicken in a pan until lightly coloured.
- Stir in the ginger garlic paste and cook for 1 minute.
- Add the orange juice and a splash of water, then simmer until the sauce reduces and coats the chicken.
- Serve the chicken with the roasted sweet potato.
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