GINGER CHICKEN WITH SWEET CHILLI KUMARA MASH

Steps

1. a full kettle to the boil.
2. Add kumara and a pinch of salt to a medium pot, cover with boiling water and bring to the boil with the lid on. Cook for about 15 minutes until tender. Drain, return to pot with butter, milk and sweet chilli sauce. Mash until smooth and season with salt and pepper to taste.
3. While kumara cooks, pat chicken dry with paper towels and season with salt and pepper. Toss in a medium bowl with first measure of ginger marinade and set aside.
4. Roughly chop cauliflower into small pieces, about 2cm dice, and slice broccolini and bok choy in half lengthways. Set aside.
5. Heat a drizzle of oil in a large, preferably non-stick fry pan on high heat. Cook chicken for about 3 minutes each side, or until cooked through. Set aside, covered to rest. Keep pan on heat, reducing to medium-high.
6. Add cauliflower and water to the pan and cook for about 2 minutes until nearly tender. Add broccolini, bok choy and remaining ginger marinade to the pan and cook for 1 minute until tender. Season to taste with salt and pepper if required. Thinly slice chicken.
7. divide sweet chilli kumara mash between plates and top with ginger chicken and veggies.