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Cashew Chicken and Sweet Potato Stir-Fry (66 )
Stir-fry is a great weeknight dish because, after just a little prep, dinner is on the table in a jiffy. And although you might not think of them for a dish like this, sweet potatoes are a natural. They cook up lightly browned yet tender, and are a delicious complement to the creamy coconut milk-laced sauce and silky cashews.
Serves 4
Ingredients
For
4
Serving(s) Serving size
Cashew Chicken and Sweetpotato Stir-Fry
| ¾ Cup coconut milk |
| ½ Cup chicken broth |
| ¼ Cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) (see note) |
| ¼ Cup soy sauce |
| ¾ Teaspoon salt |
| ½ Teaspoon dried crushed red pepper flakes (optional) |
| 12 Ounces boneless, skinless chicken (light meat, dark meat, or a combination), cut into 1-inch pieces |
| 2 Teaspoons cornstarch dissolved in 1 tablespoon cold water |
| 2 Tablespoons safflower, sunflower, peanut, or other high-heat cooking oil |
| 12 Ounces orange- or yellow/white-fleshed sweet potatoes, quartered lengthwise and cut into 1/4-inch slices |
| 4 Cloves garlic, pressed through a garlic press or minced |
| 1 1/2-inch piece fresh ginger, peeled and finely chopped |
| 1 8-ounce can sliced water chestnuts, drained |
| 6 scallions, halved lengthwise and cut into 1-inch pieces |
| ¾ Cup roasted, salted cashews |
| Rice, for serving |
Cashew Chicken and Sweet Potato Stir-Fry Directions
- In a medium bowl, combine the coconut milk, broth, aji-mirin, soy sauce, salt, and red pepper flakes. Add the chicken and set aside for 15 minutes. Drain the chicken, saving the marinade. Stir the cornstarch mixture into the marinade and set aside.
- In a large wok or skillet over high heat, warm the oil. Add the sweet potatoes and cook, stirring occasionally, until lightly browned, about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
- Add the chicken and cook, stirring occasionally, until the chicken is cooked through and the sweet potatoes are tender, about 3 minutes. Add the marinade mixture and water chestnuts and cook, stirring occasionally, until the sauce comes to a boil and thickens, about 1 minute. Stir in the scallions and cashews.
- Serve with rice.
Notes
Look for aji-mirin in the ethnic or Asian section of most major supermarkets.
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