July 17, 2026

Saucy Tao Sweet Potatoes & Chicken

Name: Saucy Tao Sweet Potatoes & Chicken
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 large sweet potatoes (about 10 oz); 8 boneless chicken thighs; 1 pouch (160 mL) VH® General Tao Stir-Fry Sauce; 1/4 cup (60 mL) brown sugar; 1 tbsp (15 mL) minced fresh ginger; 2 tbsp. (30 mL) unsalted butter, cut into pieces or sub unsalted butter for earth balance butter; 1/2 cup (125 mL) roasted peanuts or cashews, finely chopped; 1/4 cup (60 mL) chopped fresh cilantro

10

Prep Time Minutes
40
Total Time Minutes
8
Number of Ingredients
4
Servings

Tags:

Chicken,
Under 45 min,
Main Dish,
VH,
Summer,
Spring,
Winter,
Fall,
Oven,
Stove Top,
Asian,
Chinese New Year

Ingredients

2 large sweet potatoes (about 10 oz)
8 boneless chicken thighs
1 pouch (160 mL) VH® General Tao Stir-Fry Sauce
1/4 cup (60 mL) brown sugar
1 tbsp (15 mL) minced fresh ginger
2 tbsp. (30 mL) unsalted butter, cut into pieces or sub unsalted butter for earth balance butter
1/2 cup (125 mL) roasted peanuts or cashews, finely chopped
1/4 cup (60 mL) chopped fresh cilantro

Directions

View photos

Step one

Preheat oven to 425°F (220°C). Peel and cut sweet potatoes into thin 1/4-inch (5 mm) slices and place in ceramic or glass dish. Top with chicken thighs, skin side up. Season with salt and pepper.
Step two

Stir together 1/4 cup (60 mL) of VH® General Tao Stir-Fry Sauce, brown sugar and ginger.
Step three

Pour sauce over sweet potatoes and chicken, mixing as evenly as possible. Season with salt and pepper and dot with butter. Cover with foil; bake in preheated oven for 20 minutes.
Step four

Remove from oven. Brush potatoes with remaining 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.
Step five

Garnish with peanuts and cilantro. Season to taste with salt and pepper.