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25 Minute Thai ‘Plant Based Chicken’ Stew. Oh my, a veggie twist on one of my fave dishes!
Serves: 4 Time: 25 minutes
Ingredients
300g Plant Based Chicken Pieces
3 Sweet Potatoes, diced into cubes (don't peel)
1 Onion, diced
3 Garlic Cloves, minced
1 Lime, juiced
300mls Veg Stock, I love the Knorr Stock Pots
2 Tablespoons Soy Sauce
2 Tablespoons Lazy Ginger Paste, or finely grate fresh ginger
400ml Coconut Milk, tinned
Bag of Baby Spinach
Optional 1 Red Chilli, sliced
Optional bag of Fresh Coriander
Method
Heat the oven to 200°C. Then toss the cubed sweet potato in a drizzle of olive oil and seasoning, pop them onto a baking tray and bake for 20 minutes, until golden and crispy (turn halfway through).
Next, heat a drizzle of olive oil in a large non-stick pan over high heat. Add the 'chicken' and cook for 4 mins (or per pack instructions), stirring. Once it's browned remove and set aside, then in the same pan throw in the diced onion and cook for a further 4 minutes until softened.
Next, throw in the ginger paste, garlic, optional chilli, and cook for a further minute. Then pour in the stock and coconut milk and give it a good stir.
Bring the stew to a boil, and let it simmer for about 5 minutes until the sauce is thickening up. Then start adding the spinach a handful at a time until it wilts. This may seem impossible haha, but the spinach does reduce in size massively.
Once the spinach has been added, remove from the heat, add the soy sauce and lime juice, then stir through the cooked sweet potato and 'chicken' to heat through. You can add a splash of water if you thick the sauce needs it.
Simply top with chopped coriander and serve YUM!
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Hope you loved it!
Rosie ❤️
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