Sweet chilli chicken with slaw

1. Set oven to 250C. Cut sweet potatoes into chunks or wedges. Toss with salt and oil on a lined oven tray. Roast for 15-18 minutes.

2. Heat a large grill (or fry) pan with oil over high heat. Add chicken tenderloins and cook for 3-4 minutes on each side. Add 1 tbsp sweet chilli sauce and 1 tbsp soy sauce (optional) for the last minute of cooking.

3. Remove kernels from corn cob (see notes) and chop coriander. Toss with coleslaw, 1 tbsp olive oil and 2 tbsp vinegar (see notes). Season with salt and pepper.

4. Combine garlic aioli with 1/4 cup sweet chilli sauce.

5. Serve chicken with slaw, sweet potatoes and sweet chilli aioli.

NOTES
Boil or add the corn to the oven tray if you prefer!
Toss aioli through the coleslaw instead of olive oil and vinegar if you prefer a creamy coleslaw! Serve with extra sweet chilli sauce.

Sweet potatoes, 600g
Chicken tenderloins, 600g
Corn cob, 1
Coriander, 1 packet
Coleslaw, 400g
Garlic aioli, 2 x 50g

FROM YOUR PANTRY
Olive + oil for cooking, salt, pepper, white or red wine vinegar, sweet chilli sauce, soy sauce