Gluten Free Chicken and Sweet Potato Stir Fry

A great way to substitute the noodles for traditional lo men stir fry. This is a great dish to have the kids help especially with the spiral cut potatoes. When purchasing sweet potatoes, choose firm, smooth ones without blemishes or broken skin. Store them in a cool, dark, well-ventilated place for up to 1 week.

1/2 lb. chicken breast, thinly sliced
1 1/2 tsp.  gluten free soy sauce, plus more for serving

Ingredients needed for the stir fry

Ingredients needed for the stir fry

1 1/2 tsp. plus 4 Tbs. sesame oil
1 1/2 tsp. fish sauce
1 sweet potato, cut into matchsticks or spiral cut
1 small jalepeno pepper seeded and diced
Salt, to taste
4 green onions, cut diagonally into 1 1/2-inch pieces
2 garlic cloves, thinly sliced
1-inch piece fresh ginger, peeled and cut into thin slices
Fresh cilantro leaves for garnish
Cooked white rice for serving
Slice the chicken thin against the grain of the chicken. In a small bowl, toss together the chicken, the 1 1/2 tsp. soy sauce, the 1 1/2 tsp. Sesame oil and the fish sauce. Cover and refrigerate for up to 2 hours.

In a large, heavy fry pan over high heat, warm 2 Tbs. of the sesame oil. Add the chicken and sear for 1 minute without stirring, then stir-fry the beef until the meat is cooked through, about 2 minutes. Transfer to a plate.

Return the pan to high heat and warm the remaining 2 Tbs. sesame oil. Add the sweet potato and jalepeno, season with salt and sear for 1 minute without stirring. Add the green onions and stir-fry until the potatoes are just tender, about 1 minute. Add the garlic and ginger and stir-fry for 1 minute more. Return the chicken to the pan and stir-fry until heated through.

Transfer to a large platter and garnish with cilantro. Serve immediately with white rice and soy sauce. Serves 2 to 4.Gluten Free


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