Sweet Potato & Chicken Mexican Stir-Fry
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 2 teaspoons olive oil
- 1 pound ground chicken
- 2 medium sweet potatoes, peeled and cut into small cubes
- 1 white onion, diced
- 1 red bell pepper, chopped
- 1 orange pepper, chopped
- 2 garlic cloves, minced
- 1 jalapeño, seeded and diced
- 1 can of diced tomatoes (fire-roasted is good), drained
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1/2 cup chopped fresh cilantro, plus additional for serving
- 1/2 teaspoon salt
- fresh ground black pepper
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Preparation
Step 1
Put sweet potato in small pot with enough cold water to just cover them. Bring the water to a boil over medium-high heat and cook about 4 minutes. Remove from heat and drain.
Step 2
Heat 1 teaspoon of olive oil in large nonstick frying pan over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat and place chicken in a bowl.
Step 3
Return pan to heat and add remaining teaspoon of oil. Stir in onion, jalapeno pepper, bell peppers, garlic, cumin, chili powder, and oregano. Cook to soften, stirring occasionally, about 4 minutes.
Step 4
Stir in chicken and cook for an additional minute.
Step 5
Add sweet potato and can of drained tomatoes and cook again, about 3 minutes. Remove from heat and stir in cilantro, salt, and black pepper.
Step 6
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