Glazed Chicken with Sweet Potato Mash and Stir-Fried Greens

By Dr. Ciara Mc Gowan and Ms Fiona Dunlevy

This recipe provides a modern twist to a traditional chicken dinner.

Serves 2


Sweet Potato Mash:

1 medium sweet potato, peeled and cut into chunks
⅓ cup low-fat milk
1 tablespoon sweet chilli sauce

Glazed Chicken:

2 chicken breasts, sliced into strips across the grain
1 teaspoon olive oil
1 cup chicken stock
2 teaspoons reduced-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons grated fresh ginger
Few sprigs of fresh coriander leaves

Stir-Fried Greens:

1 teaspoon oil
Handful of any green vegetable of your choice (green beans, broccoli, etc)
2 medium courgettes


Boil or microwave the sweet potato until tender. When cooked, drain and mash with milk and sweet chilli sauce. Keep warm.

Heat a wok or large frying pan with the oil and stir fry the chicken until browned.

Remove from pan and set aside to keep warm.

Heat another teaspoon of oil in the wok or frying pan. When hot, add the green vegetables. Stir fry until lightly cooked.

Combine the remaining ingredients in a separate bowl and add to the pan with the cooked chicken and stir until thickened slightly.

Serve the chicken and greens over the sweet potato mash.



This recipe was designed by Dr. Ciara Mc Gowan and Ms Fiona Dunlevy (Clinical Nutrition Manager) both Dietitian’s and members of INDI.