Sweet potato teriyaki with snow peas and chicken strips

Ingredients for 4 servings:

• 5 sweet potatoes
• 400 g chicken breast fillet(s) or chicken strips
• ¼ m.-sized onion(s)
• 200 g sugar snap peas
• 50 ml coconut milk, creamy, 1 small can
• 50 ml teriyaki sauce
• 1 small piece(s) of ginger, about thumb-sized
• 100 ml whipped cream
• 1 clove(s) garlic, finely chopped
• 30 ml vinegar, if desired also 50 ml
• Salt and pepper, parsley and lemon juice to taste
• 2 tsp honey, large, more or less to taste

Instructions

Working time approx. 45 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 25 minutes

Pour warm water into a pot and bring to a boil on the stove. Meanwhile, wash, peel, and dice the sweet potatoes. Then add them to the prepared boiling water and cook over medium heat until soft, about 15 minutes, or for the entire preparation time. The sweet potatoes are not salted or boiled in salted water, but this can be done if desired. Wash the snow peas and fry them in a pan with a knob of butter over medium heat. Separate the layers of the quartered onion and cut into strips. Then add them to the pan with the peas. Season with a pinch of salt and pepper. Add about half of the chopped garlic and ginger to the pan and fry everything until the chicken strips are added. For the sauce, measure the teriyaki sauce, coconut milk, vinegar, honey, and cream (used here to neutralize the acidic taste and as a sauce) and place them in a container. Add the remaining garlic and ginger. Mix everything together and add a pinch each of salt and pepper to taste, as well as about a teaspoon of lemon juice. Add parsley if desired, in this case about a tablespoon. Halve the chicken breast fillet lengthwise and cut into strips, or use pre-cut chicken strips. The photo shows fresh chicken breast fillet, but frozen can also be used. Place the chicken strips in a bowl and toss with the mixed teriyaki sauce. If you like, you can let the chicken strips sit in the sauce for another 10-20 minutes so that the meat absorbs the flavor (depending on your mood and time). Bring everything back to a boil and cook the chicken strips over high heat for about 10 minutes. Drain the sweet potatoes and sprinkle with salt, if desired. The sweet potatoes are now ready to serve and baste with the teriyaki sauce.