The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai-style Free-range Sweet Chilli Chicken, Pickled Veg & Sweet Potato Wedges
Bring a taste of Thailand to your kitchen, with tender free-range British chicken, coated in a sticky 'n spicy homemade sweet chilli sauce. On the side? Sweet potato wedges and a refreshing slaw, bursting with mint, coriander and tangy pickled veggies. Sure to transport you to vibrant street food markets.
High protein
4 of 5 a day
Low sat fat
Family classics
Serving size
Ingredients
- 4 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 1 chilli
- 600g British Free Range chicken thighs
- 5 radish
- 2 little gem lettuce
- 1 unwaxed lime
- 1 handful of fresh coriander
- 1 cucumber
- 1 handful of fresh mint
- 2 sweet potato
- 50g honey
- 1 carrot
- 2 tsp lemongrass purée (lemongrass, water, acidity regulator: citric acid, cornflour)
Nutritional Information
Calories: 571
Protein: 38g
Carbs: 57g
Fat: 23g
Thai-style Free-range Sweet Chilli Chicken, Pickled Veg & Sweet Potato Wedges
Bring a taste of Thailand to your kitchen, with tender free-range British chicken, coated in a sticky 'n spicy homemade sweet chilli sauce. On the side? Sweet potato wedges and a refreshing slaw, bursting with mint, coriander and tangy pickled veggies. Sure to transport you to vibrant street food markets.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9.
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a peeler & a large bowl
Roast the sweet potatoes
- Cut the sweet potatoes into wedges
- Place onto the lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper
- Roast in the oven for 25-30 mins, until soft and golden
Make the slaw
- Meanwhile, thinly slice the radishes and lettuce. Peel the carrot into ribbons. Dice the cucumber into 1cm chunks
- Remove the stalks from the mint, then roughly chop along with the coriander
- Add all to the large bowl, toss with the juice from half the lime and season with salt and pepper
- Deseed and finely dice the chilli
Cook the chicken
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 8 mins per side, until golden and cooked through
- Add the Asian paste, honey, lemongrass paste, diced chilli (or to taste) to the pan in the final 2-3 mins of cooking, until the sauce has reduced and is sticking to the chicken
- Squeeze over the remaining lime juice and season with salt and pepper
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Serve the sweet chilli chicken on plates, with the slaw and sweet potato wedges alongside. Pour over any remaining sauce from the pan
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.