1 Set oven to 220ºC.
Cut sweet potatoes into even-sized pieces. Toss with 1 tbsp oil, salt and pepper on a lined oven tray and roast for 20 minutes, or until golden and cooked through.

2. Crush garlic, peel and grate ginger into a large bowl. Combine with chilli relish and 1 tbsp olive oil. Add chicken and stir to coat.

3. Trim and wedge radishes, halve sugar snap peas and pick mint leaves. Toss with bean shoots and 1 tbsp olive oil. Season with salt and pepper.

4. Heat a frypan over medium-high heat. Season chicken with salt and pepper and cook in pan for 4-5 minutes on each side, or until golden and cooked through.

5. Divide sweet potatoes and salad between plates. Serve with sticky garlic chicken.

Notes:
Dress the salad with 1/2 tbsp rice wine vinegar and 1 tbsp olive oil for an Asian inspired flavour.

sweet potatoes 800g

garlic 2 cloves
ginger 30g
sweet chilli relish 3 tbsp
chicken tenderloins 600g

radishes 1/3 bunch
sugar snap peas 1/2 punnet (125g)
mint 1/3 bunch
bean shoots 1/2 bag (125g)

From your pantry:
oil (for cooking+ olive), salt, pepper