Orange Chicken and Sweet Poato Mash

I thought I'd make a variant on the lemon chicken from a while back.
A quick congratulations to my friends who have just finished their finals here at Oxford! Can't believe we've all been here for 4 years!
This recipe is going up in a blog carnival over at Food Renegade, so go check it out over there for more recipes and food-based discussions.

For 3:
3 Chicken Breasts
4 Clementines (I know, not oranges)
1 Bunch Spring Onions
1 Chilli
2 Medium Sweet Potatoes
Ground Ginger
Butter
1 Frying Pan
1 Saucepan
Paper Towels
Slotted Spoon

1. Slice the chicken into small strips.
2. Skin the clementines.
3. Boil some water in the saucepan along with some clementine skin. Remove the skin from the water.
4. Poach the chicken strips in the water briefly (30-60 s). Remove the chicken from the water with the slotted spoon and dry on the paper towels.
5. Chop the spring onions and chilli. Sweat these in the butter in one of the frying pans along with some ginger.
6. Skin and chop the sweet potatoes into small chunks and add to the boiling water.
7. Increase the heat on the frying pan and stir fry the chicken into the mix.
8. Once the chicken is browned, juice the clementines (or squeeze the juice out with your hands if you lack a juicer, like me) and add the juice to the pan. Simmer this slowly.

9. Once the potatoes are boiled, drain them then mash them with some butter.

10. Serve

Volumise: Boil some cauliflower with the sweet potatoes to make cauliflower-sweet potato mash. Serve with some stir-fried broccoli and cabbage.
Add carbs: Add some honey to the orange sauce and/or to the sweet potatoes while mashing.
Add fat: Mix some coconut oil or more butter into the mash.
Add protein: Add bacon bits to sweet potato mash.

Lemon Chicken

My mum made some lemon cake while I'm at home, which needed the zest of a few lemons. The lack of zest left the skin to dry out.
For 3:
3 Chicken Breasts
6 Spring Onions
1 Lemon
Ground ginger
Sugar
Butter
Frying Pan
2 Sauce Pans
Slotted spoon
Paper towels

1. Chop and fry spring onions in butter, keep in bowl until later, keep the pan.
2. Peel lemon and boil skin in enough to water to poach the chicken.
3. While boiling lemon skin, chop lemon flesh into small pieces. Mix with a little water in the second sauce pan along with a tablespoon of ground ginger, a tablespoon of sugar and a tablespoon of butter and heat.
4. Chop chicken into thin strips.
5. Remove lemon skin from water and discard.
6. Poach chicken strips in water for 1 minute, remove chicken from water with slotted spoon and place on paper towels to dry.
7. Fry dried poached chicken in frying pan with more butter until brown.
8. Mix chicken and spring onions with lemon sauce in sauce pan and heat until lemon sauce thickens.
(9. Use chicken-poaching water to boil vegetables).

Volumise: Serve with extra vegetables - such as brocolli, cauliflower, carrots.
Add carbs: Add extra sugar or lemon juice to the lemon sauce. Fry some peppers.
Add fat: Mix some coconut oil into the lemon sauce (this will also add thickness to the sauce if eaten cold).
Add protein: Mix an egg into the lemon sauce.