Sriracha chicken stack

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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.

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