Best 3 Chicken Sweet Potato Stir Fry Recipes
Indulge in a culinary journey with our tantalizing Chicken and Sweet Potato Stir-Fry, a vibrant dish that harmonizes the savory flavors of chicken with the natural sweetness of sweet potatoes. This delectable stir-fry is a symphony of textures, featuring tender chicken, crispy sweet potatoes, and an array of colorful vegetables. Marinated in a blend of aromatic spices, the chicken takes center stage, while the sweet potatoes caramelize beautifully, adding a touch of sweetness to balance the savory sauce. Accompanied by a medley of bell peppers, broccoli, and succulent snow peas, this dish bursts with vibrant colors and flavors.
Our recipe collection offers variations to suit every palate, from a classic stir-fry to a zesty Thai-inspired version. For those seeking a healthier option, we present a low-carb alternative that utilizes spiralized sweet potatoes, creating a nutritious and satisfying meal. We've also included a vegetarian stir-fry, catering to those with dietary restrictions, where tofu takes the place of chicken, providing a plant-based protein source.
Each recipe is meticulously crafted with step-by-step instructions, ensuring a hassle-free cooking experience. Whether you're a seasoned chef or a novice in the kitchen, our recipes will guide you effortlessly through the process, allowing you to create a flavorful and visually appealing dish that will impress your family and friends.
SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY
Here's what you need: lime juice, sesame oil, salt, pepper, boneless, skinless chicken breast, creamy peanut butter, lime juice, low sodium soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, water, small yellow bell pepper, small red bell pepper, small green bell pepper, medium sweet potato, broccoli floret, sesame oil, green onion, chopped peanut
Provided by Kahnita Wilkerson
Categories Lunch
Yield 4 servings
Number Of Ingredients 21
Steps:
- In a small bowl, mix together peanut butter, lime juice, soy sauce, rice wine vinegar, garlic, ginger, red pepper flakes, and water until smooth. Set aside.
- In a large bowl, mix lime juice, sesame oil, salt, and pepper.
- Add cubed chicken to mixture and stir until completely coated.
- Cover with plastic wrap and marinate in refrigerator for 30 minutes.
- Heat a large skillet or saucepan over medium-high heat and add chicken. Cook for 4-6 minutes, or until no longer pink.
- Once cooked through, remove chicken and transfer to a bowl.
- Spiralize bell peppers and sweet potato into a large bowl.
- Add sesame oil to the skillet. Once the oil is hot, add in the broccoli florets and cook for 2-3 minutes.
- Add in the spiralized vegetables and cook for 2-3 minutes.
- Add in the chicken and peanut sauce and stir to coat. NOTE: Add additional water if sauce is too thick to coat.
- Reduce heat to medium low and cook for 3-4 minutes, until sweet potato noodles are al dente.
- Top with green onions and chopped peanuts.
- Enjoy!
Nutrition Facts : Calories 492 calories, Carbohydrate 33 grams, Fat 22 grams, Fiber 7 grams, Protein 43 grams, Sugar 11 grams
CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY
It seems that everywhere I look lately, there are great quinoa recipes. This is one of them! The colors are vibrant, it's easy to make, and it tastes great! I've modified it slightly from the version in Prevention Magazine: (1) non-stick spray; (2) pre-grilled chicken; (3) an extra clove of garlic; (4) an extra jalapeno pepper; and (5) optional chicken broth and lime juice.
Provided by Kathy
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop up all the vegetables. But don't combine them, keep each separate.
- Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.
- Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.
- Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.
- Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.
- Stir in peas and chicken and cook 2 minutes.
- Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
- Remove from heat. Stir in cilantro, salt, black pepper.
- Serve with a squeeze of lime juice if desired.
CHICKEN SWEET POTATO STIR FRY
Steps:
- 1. COMBINE water and quinoa in small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, and simmer until liquid has been absorbed, 12 to 15 minutes. 2. PUT sweet potato in small saucepan with enough cold water to cover by 2" while quinoa is cooking. Bring to a boil over medium-high heat and cook until just tender, 3 to 4 minutes. Drain. 3. HEAT 2 teaspoons of the oil in large nonstick frying pan or cast-iron skillet over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 4 minutes. Transfer to bowl. 4. RETURN pan to heat and add remaining 2 teaspoons oil. Stir in onion and jalapeño pepper. Cook, stirring occasionally, 1 minute. Add bell pepper, garlic, and cumin. Cook until vegetables start to soften, 2 to 3 minutes. Stir in peas and reserved chicken and cook 2 minutes. Add quinoa and sweet potato. Cook, stirring frequently, until heated through, 1 to 2 minutes. Remove from heat and stir in cilantro, salt, and black pepper. Nutrition (per serving) 307 cal, 24 g pro, 34 g carb, 6 g fiber, 8 g fat, 1 g sat fat, 264 mg sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
- Use a large skillet or wok: This will help you avoid overcrowding the pan and ensure that the chicken and vegetables cook evenly.
- Don't overcrowd the pan: If you overcrowd the pan, the chicken and vegetables will not cook evenly. Cook the chicken and vegetables in batches if necessary.
- Use a high heat: This will help you get a nice sear on the chicken and vegetables and prevent them from becoming soggy.
- Don't overcook the chicken: Chicken is a lean protein, so it can easily become overcooked and dry. Cook the chicken until it is just cooked through, about 5-7 minutes per side.
- Use a variety of vegetables: This will add color, flavor, and nutrients to your stir-fry. Some good options include broccoli, carrots, bell peppers, and snow peas.
- Add sauce or marinade to taste: If you want a more flavorful stir-fry, you can add a sauce or marinade to the chicken and vegetables before cooking. This is a great way to add some extra flavor and moisture.
- Serve over rice or noodles: Chicken and sweet potato stir-fry is a great dish to serve over rice or noodles. This will help to soak up the sauce and make a complete meal.
Conclusion:
Chicken and sweet potato stir-fry is a quick, easy, and healthy meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you're looking for a healthy and delicious meal, give chicken and sweet potato stir-fry a try.
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