Sriracha chicken stack
Slices of roasted sweet potato are a delicious alternative to tortillas or bread in this impressive stack.
Serves 4 Preparation time: 35 minutes, plus marinating time Cooking time: about 30 minutes Oven temperature: 200°C
• 4 chicken breasts, each cut into 4 strips • 2 large sweet potatoes, cut into 1cm slices • 30ml olive oil • 2 ripe avocados, pitted, peeled and diced; sprinkle with lemon juice • 80g micro herbs • Kewpie mayonnaise • extra sriracha sauce for making the stack
MARINADE • 30ml sriracha sauce • 2cm fresh ginger, peeled and grated • 15ml olive oil • 30ml soy sauce
1 Mix the chicken with the marinade ingredients in a glass bowl, cover and marinate overnight in the refrigerator.
2 Boil the sweet potato slices for 5 minutes in salted water. Drain and arrange on a greased baking tray (work carefully so that the slices do not break). Roast under a preheated grill until golden brown on both sides and cooked through. Set aside.
3 Heat the olive oil in a pan and fry the chicken until golden brown. Add a splash of hot water to the pan to prevent the marinade from catching and continue to fry until the chicken is cooked. Cool slightly, shred the meat roughly and season with a little salt, if necessary.
4 Assemble Stack the sweet potato slices with the chicken and avocado, sprinkle the herb leaves on top and drizzle with the mayonnaise and extra sriracha.