Love and Olive Oil - Eat to Live. Cook to Love.

Chicken Stir-fry with Yams, Red Cabbage, and Hoisin

Chicken Stir-fry with Yams, Red Cabbage, and Hoisin

So it might sound unusual, but it’s actually quite delicious. I’ve been noticing sweet potatoes creeping into things more and more lately, and more often than not it’s a pleasant surprise. Like a stir fry. You’re not expecting a sweet potato, yet it works – and it works well.

Just be warned – while leftovers of this dish *taste* good the next day, the chicken turns a lovely and not-so-appetizing shade of purple thanks to the cabbage. Actually, everything in the bowl has a violet hue after one night in the fridge. Paired with the orange yams, well, not so pretty. Just close your eyes. It still tastes as good as it did the night before.

You can also substitute chicken thighs if you tend to like the cheaper prices and richer flavor of dark meat, like we do. It might go against the ‘healthy’ categorization of this recipe just a tad, but oh well!

Chicken Stir-fry with Yams, Red Cabbage, and Hoisin

Recipe from Bon Appetit. Makes 4 servings.

Ingredients:

2 tablespoons Asian sesame oil, divided
yams (red-skinned sweet potatoes; about 1 pound), peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips
1 medium-size red onion, cut lengthwise into 1/3-inch-thick slices
8 ounces skinless boneless chicken cutlets, cut crosswise into 1/4-inch-wide strips
1 tablespoon minced peeled fresh ginger
3 garlic cloves, minced
4 cups 1/3-inch-thick strips sliced red cabbage (about 1/4 medium head)
3 tablespoons hoisin sauce
3/4 cup chopped fresh cilantro

Directions:

Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion; stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes. Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger, and garlic; stir-fry 1 minute. Add cabbage; stirfry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl; sprinkle with remaining cilantro.

Share this Post:

You may also like...

2 CommentsLeave a Comment →

  1. 1
    Posted On January 18, 2009 at 9:34 pm

    This sounds like a great combination to me! Looks like a delicious and easy dinner to incorporate into my menu planning.

    Reply

  2. 2
    Sherri
    Posted On October 26, 2011 at 2:28 am

    Couldn’t this be made with green cabbage? This would possibly solve the purple colors mixing together… Regardless, this looks yummy and I can’t wait to try it!

    Love your site!!!

    Reply

Leave a Comment