Ginger chicken, sweet potato & pak choi traybake

Ginger chicken, sweet potato & pak choi traybake

The ginger brings a sharp, fiery flavour to this dish making it ideal for the colder months and using Cooks' Ingredients Ginger Paste means there's less prep and mess.

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High protein1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook40 mins
  • Total time45 mins

Ingredients

  • 2½ tbsp Essential Vegetable Oil
  • 2 tbsp ginger paste
  • 1 tbsp Essential Pure Clear Honey
  • ½ tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tsp chilli flakes, or to taste
  • 1kg pack Essential British Chicken Thighs
  • 600g Essential Sweet Potatoes, unpeeled, washed and cut into wedges
  • 2 clove/s garlic, unpeeled
  • 235g pack green pak choi, quartered

Method

  1. Preheat the oven to 200ºC, gas mark 6. Mix the oil, ginger paste, honey, fish sauce, soy and chilli flakes together in a small bowl.

  2. Put the chicken, sweet potatoes and garlic into a large roasting tin in a single layer. Drizzle with ½ the dressing and toss everything together. Ensure the chicken is skin-side up and roast for 30 minutes, turning the potatoes halfway through.

  3. Remove the garlic and squeeze it into the small bowl of dressing. Whisk to combine. Add the pak choi to the tray and sprinkle with a little water to help it steam, then drizzle with the remaining dressing. Return the tray to the oven for 8-10 minutes more, until the pak choi has wilted and the chicken is cooked through, the juices run clear and no pink meat remains.

Cook’s tip

You can try this traybake with white fish instead of chicken. Add to the tray with the pak choi, drizzle both with the remaining dressing and bake until cooked through.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,159kJ/ 518kcals

Fat

30g

Saturated Fat

6.6g

Carbohydrates

32g

Sugars

25g

Fibre

4.9g

Protein

27g

Salt

1.5g

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