Best 6 Sweet Potato Stir Fry Recipes

SWEET POTATO CHICKEN STIR-FRY WITH PEANUT SAUCE RECIPE BY TASTY

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!

SWEET POTATO STIR FRY RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

SPICY BEEF AND SWEET-POTATO STIR-FRY

Steps:

• Thinly slice onion and garlic. Peel sweet potatoes and cut lengthwise into 1/8-inch -thick slices. Diagonally cut potato slices into thin strips and diagonally halve snow peas. Cut water chestnuts crosswise into 1/8-inch-thick slices and season with salt and pepper. Diagonally cut scallions into thin slices. In a small bowl stir together broth, hoisin sauce, brandy, and cornstarch until combined well.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 2 tablespoons peanut oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add onion and stir-fry until softened. Add garlic and stir-fry until fragrant, about 30 seconds. Add sweet potatoes and stir-fry until just tender, 6 to 8 minutes. Add snow peas and water chestnuts and stir-fry until snow peas are crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon peanut oil to wok or skillet and heat unrig just smoking. Stir-fry half of beef until browned and transfer to bowl. Add remaining tablespoon peanut oil and stir-fry remaining beef in same manner, transferring to bowl.
• Add broth mixture to wok or skillet and bring to a boil, stirring constantly. Simmer broth mixture 1 minute. Return beef-vegetable mixture with scallions to wok or skillet and stir-fry until combined and heated through. Season stir-fry with salt and pepper and stir in sesame oil.
• Serve stir-fry over rice, garnished with scallions.

CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY

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

SWEET POTATO STIR-FRY

Steps:

• Cut off and discard peel and all white membrane from oranges; then cut fruit crosswise into thin slices. Cover and set aside. Arrange spinach leaves on a rimmed platter; cover and set aside. In a bowl, stir together broth, raisins, orange juice, honey, cloves and nutmeg; set aside.
• Heat oil in a wide nonstick frying pan or wok over medium high heat. When oil is hot, add sweet potatoes and 2 tablespoons water; stir-fry until potatoes begin to brown and are just tender-crisp to bite (about 7 minutes). Add some water, 1 tablespoon at a time, if pan appears dry. Add broth mixture to pan; cover and cook until potatoes are just tender to bite (about 5 minutes). Uncover and stir-fry until liquid has evaporated. Remove pan from heat and stir in coconut and 1/4 cup of the pomegranate seeds.
• Arrange orange slices over spinach leaves on platter. Spoon potato mixture over oranges; sprinkle with remaining pomegranate seeds.