Saucy Tao Sweet Potatoes & Chicken

Prep Time 10 MIN

Cook Time 30 MIN

Serves 4

Ingredients :

  • 2 large sweet potatoes (about 10 oz each)
  • 8 boneless chicken thighs
  • 1/4 cup (50 mL) + 2 tbsp (30 mL) VH® General Tao Stir-Fry Sauce
  • 1/4 cup (50 mL) brown sugar
  • 1 tbsp  (15 mL) minced fresh ginger
  • 2 tbsp  (30 mL) unsalted butter, cut into pieces
  • 1/2 cup (125 mL) roasted peanuts or cashews, finely chopped
  • 1/4 cup (50 mL) chopped fresh cilantro 

Directions :

  1. Preheat oven to 425ºF (220ºC). Peel and cut sweet potatoes into thin 1/4-inch (5 mm) slices and place in a ceramic or glass dish. Top with chicken thighs, skin side up. Season with salt and pepper.   
  2. Stir together 1/4 cup (50 mL) of VH® General Tao Stir-Fry Sauce, brown sugar and ginger.
  3. Pour sauce over sweet potatoes and chicken, mixing until evenly combined. Season with salt and pepper and sprinkle with butter.  Cover with foil; bake in preheated oven for 20 minutes.
  4. Remove from oven. Brush potatoes with 2 tablespoons (30 mL) of VH® General Tao Stir-Fry Sauce. Return to oven for 5 minutes, uncovered. Remove from oven; baste with sauce from bottom of pan.  Cook for additional 5 minutes.
  5. Garnish with peanuts and cilantro. Season to taste with salt and pepper. 


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