Ingredients
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1 large sweet potato (about 1 kg)
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1 tablespoon sesame oil
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1/2 cup soy sauce
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1/4 cup Shaoxing wine or dry sherry
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2 tablespoons honey
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1 tablespoon ground ginger
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2 garlic cloves, finely chopped
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1 teaspoon minced garlic chives
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1 teaspoon green onions, thinly sliced
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1/2 pound (about 225 grams) skinless chicken breast fillets, cut into bite-size pieces
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1 tablespoon vegetable oil
Directions
Subtitle: Perfect for any Chinese dinner night!
Description: This spicy sweet potato stir fry is a fusion of traditional Chinese flavours with a modern twist that will satisfy your taste buds and leave you wanting more. It’s perfect for those who enjoy a bit of heat but don’t mind adding a little kick to their meals. With its vibrant colours and delicious aromas, this dish will surely become one of your favourites.
Ingredients:
– 1 large sweet potato (about 1 kg)
– 1 tablespoon sesame oil
– 1/2 cup soy sauce
– 1/4 cup Shaoxing wine or dry sherry
– 2 tablespoons honey
– 1 tablespoon ground ginger
– 2 garlic cloves, finely chopped
– 1 teaspoon minced garlic chives
– 1 teaspoon green onions, thinly sliced
– 1/2 pound (about 225 grams) skinless chicken breast fillets, cut into bite-size pieces
– 1 tablespoon vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Peel and slice the sweet potatoes into thick rounds. Place them on a sheet pan lined with parchment paper. Roast until tender when pierced with a fork, about 30 minutes.
3. While the sweet potatoes roast, combine the soy sauce, Shaoxing wine, honey, ginger, garlic, and green onion in a bowl. Set aside.
4. In a small bowl, whisk together the sesame oil and the remaining 2 tablespoons of water. Set aside.
5. Once the sweet potatoes are cooked, transfer them to a plate to cool slightly. Then, using a mandoline or sharp knife, julienne them into long, thin strips. Set aside.
6. Heat a nonstick skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan. Add the chicken pieces and saute until they are golden brown and crisp, about 5 minutes. Remove from the pan and set aside.
7. Return the now-empty skillet to medium-high heat. Add the reserved sesame oil mixture and swirl to coat the bottom of the pan. When hot, add the julienned sweet potatoes and toss to coat them evenly. Cook, stirring frequently, until the sweet potatoes begin to soften, about 1 minute.
8. Add the reserved soy sauce mixture to the sweet potatoes and stir to combine. Add the chicken back to the pan and continue to cook, stirring occasionally, until the chicken has warmed through and is heated through, about 2 minutes longer.
9. Season the stir fry with salt and pepper to taste. Serve immediately or allow to cool completely before refrigerating for up to 4 days.
Difficulty Level: Medium
Servings: 2-4
Nutrition Information:
Calories: 350-500
Total Carbohydrate: 40-50g
Dietary Fiber: 15-20g
Sugars: 15-20g
Total Protein: 15-25g
Total Fat: 7-10g
Cholesterol: 0mg
Saturated Fat: 0.5g
Monounsaturated Fat: 2.5g
Polyunsaturated Fat: 1.5g
Trans Fat: 0g
Omega-3 Fatty Acids: 0.5g
Omega-6 Fatty Acids: 0.5g
Alcohol: 1% (Wine)
Time Needed: 45-60 minutes
Note: Adjust portion sizes accordingly.
Steps
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1
Done
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Preheat oven to 400°F (200°C). |
|
2
Done
|
Peel and slice the sweet potatoes into thick rounds. Place them on a sheet pan lined with parchment paper. Roast until tender when pierced with a fork, about 30 minutes. |
|
3
Done
|
While the sweet potatoes roast, combine the soy sauce, Shaoxing wine, honey, ginger, garlic, and green onion in a bowl. Set aside. |
|
4
Done
|
In a small bowl, whisk together the sesame oil and the remaining 2 tablespoons of water. Set aside. |
|
5
Done
|
Once the sweet potatoes are cooked, transfer them to a plate to cool slightly. Then, using a mandoline or sharp knife, julienne them into long, thin strips. Set aside. |
|
6
Done
|
Heat a nonstick skillet over medium-high heat. Add the vegetable oil and swirl to coat the bottom of the pan. Add the chicken pieces and saute until they are golden brown and crisp, about 5 minutes. Remove from the pan and set aside. |
|
7
Done
|
Return the now-empty skillet to medium-high heat. Add the reserved sesame oil mixture and swirl to coat the bottom of the pan. When hot, add the julienned sweet potatoes and toss to coat them evenly. Cook, stirring frequently, until the sweet potatoes begin to soften, about 1 minute. |
|
8
Done
|
Add the reserved soy sauce mixture to the sweet potatoes and stir to combine. Add the chicken back to the pan and continue to cook, stirring occasionally, until the chicken has warmed through and is heated through, about 2 minutes longer. |
|
9
Done
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Season the stir fry with salt and pepper to taste. Serve immediately or allow to cool completely before refrigerating for up to 4 days. |
|
10
Done
|
0.5g |
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11
Done
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2.5g |
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12
Done
|
1.5g |
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13
Done
|
0.5g |
|
14
Done
|
0.5g |
