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Chicken And Vegetables Stir Fry In Sweet Potato Basket Recipe

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.

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Non Vegdiet
Chicken And Vegetables Stir Fry In Sweet Potato Basket
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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
  • As required Oil for deep frying
  • 3 tablespoon Oil
  • 2 tablespoon Ginger
  • 170 gram Skinless Chicken Breast
  • 1 teaspoon Sesame oil
  • 1/2 teaspoon Salt
  • 3 cup Sliced vegetables
  • 1 tablespoon Light soy sauce
  • 1/2 teaspoon Dark soy sauce
  • 1 tablespoon Oyster Sauce
  • 1/4 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

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

MacroNutrients

  • Carbs
    116g
  • Protein
    54g
  • Fiber
    16g

Fats

  • Fat
    65g

Vitamins & Minerals

  • Calcium
    173mg
  • Iron
    7mg
  • Vitamin A
    41mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    21mg
  • Vitamin B6
    2mg
  • Vitamin B9
    114mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    120mg
  • Vitamin E
    8mg
  • Copper
    2mcg
  • Magnesium
    192mg
  • Manganese
    2mg
  • Phosphorus
    708mg
  • Selenium
    55mcg
  • Zinc
    5mg
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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Recipe By Slurrp