Chicken Stir-Fry With Yams, Red Cabbage, and Hoisin

“Bon Appétit | February 2009 - Read More http://www.epicurious.com/recipes/food/views/Chicken-Stir-fry-with-Yams-Red-Cabbage-and-Hoisin-351250#ixzz1cVISx400”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons sesame oil, divided
  • 2 yams, peeled, cut crosswise into 1/3-inch-thick rounds, then cut into 1/3-inch-wide strips (red-skinned sweet potatoes, about 1 pound)
  • 1 medium 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 red cabbage (1/3-inch-thick strips sliced, about 1/4 medium head)
  • 3 tablespoons hoisin sauce
  • 34 cup chopped fresh cilantro

Directions

  1. 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.

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