Sweet Potato & Corn Hash with Seared Chicken

sweet potato & corn hash

This sweet potato and corn hash with seared chicken recipe is such a great mid-week fix. For days when you are coming home from school pick up and work. For when you have about 30 minutes until your kids lose their shit.

This sweet potato and corn hash comes together so fast that it’s a great standby to keep on hand weeknights, and when served with seared chicken, it’s so easy and flavorful that I make it when we’ve got company, too.

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
sweet potato & corn hash
Sweet Potato & Corn Hash with Seared Chicken
Print Recipe
This starch free dish is healthy and delicious. Did I mention you can get it together in 20minutes!?
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
3 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Instructions
Sweet Potato & Corn Hash
  1. Small dice your sweet potato (no need to peel it) & cut the kernels off the corn. (An easy trick to cutting the kernels off an ear of corn - Lay it down on the cutting board long ways and cut along the sides. Basically turning your round ear of corn into a square)
  2. Chop you cilantro & scallions and keep seperate
  3. Heat a bit of oil in a pan on medium high heat. Throw in the sweet potato and cook until a bit brown and just tender. Do not season yet & be sure not to cook too much because they will get mushy.
  4. Add corn and season with salt & pepper. Cook 2-3 minutes until corn is cooked through.
  5. Add chopped cilantro & scallions and season again to taste. Set aside in a bowl.
Seared Chicken
  1. Using the same pan, heat oil until smoking.
  2. Season chicken with salt & pepper and add to the pan
  3. Cook until browned and cooked through. About 5-7 minutes.
  4. Lower the heat and add a pad of butter to the pan & your garlic.
  5. Using a wooden spoon, scrap the bottom of the pan to get those brown chicken bits off. It's ok if the butter begins to brown a little. That's yummy!
  6. Squeeze juice of 1 lemon & season with a little salt & pepper. If the sauce is a little thick, you can add a bit of chicken stock or water to thin out.
  7. Serve the chicken on top of the hash and drizzle with a little of the lemony pan sauce. Enjoy!
Recipe Notes

To make things even faster, I get chicken skewers at the butcher and take them off the skewer. They cook faster and are already cut & seasoned for me!

As with all of my recipes, measurements are NOT important and I always urge you to taste as you go and use your instincts.  You know what you like!

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Thai Marinated Chicken with Coconut Rice & Thai-Inspired Slaw

The marinade for this Thai chicken allows you to get a little creative in the kitchen, and the accompanying slaw is the same!

Use the proportions of the marinade ingredients below according to how much chicken you should make, and think about the final flavor of the dish; since this is both a marinade as well as the sauce the chicken cooks in, you have some room to wiggle a little with amounts and measurements.

Try to remember the balance of acidity (lime juice), salt (soy sauce) and sweetness (honey), with just enough fresh cilantro to open up the flavor and zingy ginger and garlic to add bite.  As with all Connected Chef recipes, we encourage you to use all your senses as you cook!

The coconut rice that goes with the Thai marinated chicken and slaw is also easier than it looks, especially when you think about the process of rice cooking. Cooking the rice in coconut milk gives it a creamy flavor that’s hard to beat, and it rounds out the entire dish nicely.

Toss the slaw together using whatever crispy, fresh vegetables you have on hand. Each of the different textures of the different vegetables will work well together, especially when you tie them together with a garlicky vinegar dressing.

This Thai marinated chicken and sides is one of my favorite recipes to teach in my classes, since it covers so many different aspects of the kitchen and requires you to use each of your senses throughout the entire process. It’s a great recipe to get kids cooking along with you!

Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Marinated Chicken, Coconut Rice & Thai Slaw
Print Recipe
This will be you GO TO dinner meal. Every client tells me how much this meal changed their life. Enjoy!
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Servings Prep Time
6 people 20 minutes
Cook Time
15 min
Ingredients
Coconut Rice
Thai Slaw
Servings: people
Instructions
Thai Marinade
  1. Combine all marinade ingredients in a bowl and whisk: Start with soy sauce as the base, and then add each ingredient one at a time, tasting as you go.
  2. Add chicken to the marinade and set aside for at least 20-30 minutes while you prepare the rest of the meal.
  3. When chicken is ready to be cooked, sear in batches with marinade & season with salt & pepper
Coconut Rice
  1. Fine chop garlic, onion, ginger & sauté in pan with a heavy amount of oil.
  2. Add rice & toast (make sure there is enough oil to coat the rice)
  3. Once rice is toasted brown, add coconut milk & water
  4. Season heavily with salt & some pepper
  5. Once boiling, stir & bring down heat
  6. Stir occasionally until cooked through.
  7. **Be sure to be tasting rice as it cooks and adjusting seasoning. You can always add a bit of water if you need more liquid throughout the cooking process.
Thai Slaw
  1. Julienne all veggies (cut into thin strips).
  2. Pick herbs from stem & tear into slaw
  3. Dress with some lime juice, salt & pepper to taste.
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