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
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Md Salimhasan
[email protected]I'm not a big fan of sweet potatoes, but this dish was surprisingly good. The chicken was cooked perfectly and the sauce was flavorful. I would definitely make this again, but maybe with regular potatoes instead of sweet potatoes.
Captain Nagy
[email protected]Looks delicious!
Irfan Irfankhan
[email protected]This recipe was easy to follow and the dish turned out great! I used chicken thighs instead of breasts and it was still very tender. I also added a bit of Sriracha for some extra heat. Definitely a keeper!
MR AHSAN
[email protected]Meh. It was okay. I've had better.
Phidim Phidim
[email protected]This stir-fry was a hit with my family! The chicken was tender and flavorful, and the sweet potatoes were perfectly caramelized. I loved the addition of the bell peppers and onions, which added a nice crunch and sweetness. I will definitely be making