Chicken breast (1,000g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Ginger powder (1 tsp)
Soy sauce (15g)
Soy sauce (100g)
Garlic (3 cloves)
Honey (15g)
Rice wine vinegar (5g)
Sweet potatoes (1400g)
Salt (2 tsp)
Black pepper (2 tsp)
Garlic powder (1 tsp)
Sriracha (15g)
Green onion (2 tbsp)
Cornstarch (1 tbsp)
Water (2 tbsp)
Peel and dice your potatoes into bite size pieces, then add to a sheet tray. Spray with oil, then season with the listed seasonings. Place in a 450 degree (F) oven until cooked through (~15 minutes). Remove once done.
To make the sauce, simply combine everything in a mixing bowl. For the garlic, you can dice or grate it in – I prefer to grate it.
Season your chicken breast with the listed seasonings. To a skillet (non-stick or stainless steel), spray with oil and sear the chicken until color forms and it’s cooked through.
Once done, keep the chicken in the pan, then turn the heat off. Add in the sauce and mix together. Then off to the side, mix together the corn starch and water in a separate container. Once mixed, add to the skillet to thicken the sauce, and mix the chicken until fully coated.
To serve, add the potatoes to the bottom of the container, then layer on top your chicken. Add sriracha and optionally some diced green onion over the top as well. Enjoy!
