Equipment
Ingredients
Main
- 45 ml vegetable oil
- 1 sweet potatoes, peeled and diced into 6mm cubes
- 2 g salt
- 1 g black pepper
- 48 g scallions, sliced
- 3 garlic, minced
- 8 g ginger, minced
- 450 g ground chicken
- 240 ml unsweetened full-fat coconut milk
- 30 g baby spinach
- 30 ml lime juice
- 8 g cilantro, chopped
- 400 g jasmine rice, cooked
- 5 ml hot sauce
Nutrition (per serving)
Method
Heat 15ml (1 tbsp) of vegetable oil in a 12-inch nonstick skillet over medium heat (175°C/350°F).
Add the diced sweet potatoes to the skillet, season with salt and pepper, and stir to coat. Cover and cook for 8 minutes, stirring once halfway through, until tender and golden.
Remove the cooked sweet potatoes from the skillet and set them aside on a plate.
Add the remaining 30ml (2 tbsp) of oil to the same skillet. Add the scallions, garlic, and ginger and cook for 30 seconds until fragrant.
Add the ground chicken to the skillet, season with salt and pepper, and cook for 5 minutes. Break the meat apart with a spoon until it is no longer pink and reaches an internal temperature of 74°C (165°F).
Pour in the coconut milk and return the sweet potatoes to the skillet. Bring to a simmer and cook for 2 to 3 minutes until the sauce thickens slightly.
Stir in the spinach until wilted, then remove from heat. Incorporate the lime juice and cilantro, adjusting salt and pepper to taste.
Serve the chicken and sweet potato mixture over cooked jasmine rice. Garnish with extra scallions, cilantro, and hot sauce if desired.
Chef's Notes
- For perfectly cooked sweet potatoes, aim for a uniform dice of about 6mm. This ensures they cook evenly without becoming mushy.
- Don't overcrowd the skillet when cooking the sweet potatoes. If necessary, cook them in batches to achieve a nice golden-brown sear rather than steaming them.
- When sautéing the aromatics (garlic and ginger), be mindful of the heat. Cook them just until fragrant to avoid burning, which can impart a bitter taste.
- Using full-fat, unsweetened coconut milk is crucial for achieving the desired creamy texture and rich flavor. Light coconut milk can result in a thinner sauce.
- Taste and adjust seasoning at the end. The lime juice, salt, and pepper can be tweaked to balance the richness of the coconut milk and sweetness of the potatoes.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Potatoes may change texture slightly upon thawing.
Reheating: Microwave or stovetop until internal temperature reaches 74°C (165°F).
