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.

Ingredients:
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
Directions:
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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