Chicken And Vegetables Stir Fry In Sweet Potato Basket Recipe

Name: Chicken And Vegetables Stir Fry In Sweet Potato Basket Recipe
Yield: 1
Cuisine: Chinese

Recipe By Slurrp

Juicy chicken stir fried in crunchy vegetables with seasoning and served in a nest of deep fried sweet potato.Mashed yam/taro is shaped into a ring and then fried and filled with stir-fry chicken and vegetables or any filling of your choice and served on a bed of crispy rice stick noodles. This is a popular Chinese New Year food you can easily make at home.

4.8

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Non Vegdiet

ingredients serve

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Ingredients For Chicken And Vegetables Stir Fry In Sweet Potato Basket Recipe

3 No.s Sweet Potatoes
1 No.s Egg
4 tablespoon Cornstarch
Oil for deep frying
3 tablespoon Oil
2 tablespoon Ginger
170 gram Skinless Chicken Breast
1 teaspoon Sesame oil
0.5 teaspoon Salt
3 cup Sliced vegetables
1 tablespoon Light soy sauce
0.5 teaspoon Dark soy sauce
1 tablespoon Oyster Sauce
0.25 cup Water

Directions : Chicken And Vegetables Stir Fry In Sweet Potato Basket Recipe

STEP 1.Peel and cut 2 to 3 medium size sweet potatoes into thin ⅛ inch thick strips.

STEP 2.Place the potato strips in a large mixing bowl and crack 1 egg into the bowl. Mix together.

STEP 3.Add 3 tbsp cornstarch and mix by hand to ensure that all the strips are well coated.

STEP 4.Arrange strips of the sweet potato in a sieve to take the shape of a bowl or nest when fried.

STEP 5.Heat oil for deep frying to 375 degrees fahrenheit. Immerse the sieve into the hot oil and let the potatoes fry for 3 to 4 minutes.

STEP 6.Take the sieve out of the hot oil and place it on a kitchen paper towel to drain off the excess oil.

STEP 7.Tap the basket on all sides to help the potato basket to come out with ease.

STEP 8.Use a spatula and gently pry the basket made from fried potato strips out of the sieve. Transfer it to a plate.

STEP 9.For the stir fry heat a wok on medium heat and add 3 tbsp oil, 2 tbsp sliced ginger and stir fry, add 6 oz of cubed skinless chicken breast and sear for 30 seconds.

STEP 10. Turn the heat to high and add 1 tsp sesame oil, ½ tsp salt, and toss well. Push the chicken to one side of the wok.

STEP 11. Next add 2 to 3 cups of sliced vegetables like , green peppers, red peppers, onions and mushrooms and stir fry for a few minutes.

STEP 12. Then add 1 tbsp light soy sauce, ½ tsp dark soy sauce for colour, 1 tbsp oyster sauce and mix together with all the ingredients in the wok.

STEP 13. Add ¼ cup water and let the chicken cook through.

STEP 14. Add cornstarch water (1 tbsp mixed with ⅓ cup water) and stir well to prevent lumps. Stir till sauce thickens and the chicken and vegetables are well coated with the glossy sauce.

STEP 15. Spoon the stir fry into the prepared sweet potato baskets or ‘birds nests’. Serve immediately.

Nutrition
value

1272

calories per serving

65 g Fat54 g Protein116 g Carbs16 g FiberOther

Current Totals

65 g Fat
54 g Protein
116 g Carbs
16 g Fiber

MacroNutrients

Carbs
116 g
Protein
54 g
Fiber
16 g

Fats

Fat
65 g

Vitamins & Minerals

Calcium
173 mg
Iron
7 mg
Vitamin A
41 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
21 mg
Vitamin B6
2 mg
Vitamin B9
114 mcg
Vitamin B12
0 mcg
Vitamin C
120 mg
Vitamin E
8 mg
Copper
2 mcg
Magnesium
192 mg
Manganese
2 mg
Phosphorus
708 mg
Selenium
55 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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