Updated November 13, 2018
teaspoons vegetable oil
lb boneless skinless chicken breasts, cut in 3/4-inch pieces
teaspoons toasted sesame oil
cups fresh sweet potato spirals
medium red bell pepper, thinly sliced
cup chopped green onions (4 small)
cup pea pods, sliced on bias
cup matchstick carrots
teaspoons finely chopped garlic
teaspoons finely chopped gingerroot
teaspoon packed brown sugar
teaspoon crushed red pepper flakes
In 12-inch nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Coat chicken with 1/2 teaspoon of the sesame oil and the salt; add to skillet, and cook 6 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to plate using slotted spoon.
In same skillet, add remaining 2 teaspoons vegetable oil; heat over medium heat. Add sweet potatoes, bell pepper and green onions; cover and cook 6 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Add pea pods, carrots and chicken; cover and cook 2 minutes. Push chicken and vegetables to edges of skillet; add garlic and gingerroot in center of skillet. Cook 1 to 2 minutes or until fragrant. Stir in soy sauce, brown sugar, remaining teaspoon of sesame oil and the pepper flakes. Cook 1 to 2 minutes, stirring frequently, until completely heated through. Garnish with sesame seed.
- Sweet potato spirals are also called sweet potato noodles or swoodles.
- If you’re using prespiralized sweet potatoes, measure by the ounce. We used about 16 oz sweet potato spirals in this recipe.
- You can substitute a pound of cubed skinless boneless chicken for the chicken breasts.
- If you don’t have pea pods, you can substitute 1/2 cup frozen or fresh peas.
- If the sweet potatoes start browning too fast, turn heat down, and continue cooking until tender.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.