Thursday, November 15, 2012
Honeyed Chicken and Sweet Potatoes
It is Improv time again, thanks to Kristin of Frugal Antics of a Harried Homemaker.
This month the challenge is to cook with sweet potato and honey. I wanted to include these potatoes in a dinner and chicken seemed to be the perfect answer. Thanks to Laureen of Fox in the Kitchen, I found my answer. She has no sweet potatoes in her recipe but I added them and what a great combination, I had.
Cashew Chicken Stir Fry (adapted from Fox in the Kitchen)
2 chicken breasts, cut into bite size pieces
1 tablespoon olive oil
1/2 cup cashews, chopped
2 small carrots, chopped
1 zucchini, sliced
1 large sweet potato, chopped
1 tablespoon garlic rice vinegar
2 tablespoons honey
2 teaspoons lime juice, about 1/2 lime
1 tablespoon honey mustard
1/2 tsp black pepper, freshly ground
Poaching the chicken before stir frying, keeps the meat juicy and creamy-white. In a large saucepan, or a wok, boil 4 cups water. When water comes to a boil, immediately remove from heat and add the chicken. Stir to prevent chicken from sticking.
Continue to stir for about 2-3 minutes, until chicken turns opaque but is not cooked through.
Drain chicken, set in a medium bowl. Set aside.
If you used your wok, drain, rinse and wipe dry.
In a small bowl, combine vinegar, honey, lime juice, mustard and pepper. Set aside.
Microwave chopped sweet potato for 5 minutes.
While sweet potato is cooking, heat wok until very hot, add oil, and cashews, stirring constantly for 30-60 seconds, until starting to brown. Add carrots, zucchini, and poached chicken, stir-fry another 2-4 minutes, until chicken is almost cooked through.
Add honey mixture.
Cook stirring constantly for a few minutes, until liquid is mostly evaporated and remaining sauce has thickened slightly.
Eat and enjoy.
Thank you Laureen. This is delicious.