Sweet potato and chicken chop suey

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Scrub the sweet potato and chop into 1cm thick chips about 4cm in length. Place in a large non-stick frying pan on a medium high heat to soften and char for 10 mins, stirring regularly.

Step 2

Cut the chicken into similar-sized strips and add to the pan for another 5 mins.

Step 3

Cook the rice.

Step 4

meanwhile, finely grate the zest of 1 lime into a bowl, squeeze in the juice, then stir in the oyster and sweet chilli sauces, along with 100ml of water.

Step 5

Half the baby corn lengthways, then toss into the sauce.

Step 6

Trim the spring onions, chop into 3cm lengths and toss into the sweet potato pans to cook for 3 more minutes.

Step 7

Pour in the corn and sauce, let it sizzle and cook down for 2 minutes, then serve with the rice.