Thai Chicken Stuffed Sweet Potatoes

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Thai Chicken Stuffed Sweet Potatoes
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My friend Perry writes the blog Ski Boots in the Kitchen and recently published this recipe. I changed it somewhat to reflect what I like (prefer celery to water chestnuts, peanut butter to almond, etc). I honestly have to say, this is the easiest dish I have ever made. Aside from cooking the sweet potatoes, it took maybe 10 minutes to prepare. And it was absolutely superb. You can make as much or as little as you want, and the leftovers are even better the next day. Super easy, healthy and warming on these cold winter nights!
Thai Chicken Stuffed Sweet Potatoes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
My friend Perry writes the blog Ski Boots in the Kitchen and recently published this recipe. I changed it somewhat to reflect what I like (prefer celery to water chestnuts, peanut butter to almond, etc). I honestly have to say, this is the easiest dish I have ever made. Aside from cooking the sweet potatoes, it took maybe 10 minutes to prepare. And it was absolutely superb. You can make as much or as little as you want, and the leftovers are even better the next day. Super easy, healthy and warming on these cold winter nights!
Ingredients
  • 4 medium round sweet potatoes
  • 1/2 cup canned full fat coconut milk
  • 1/4 cup smooth peanut or almond butter
  • 1 tablespoon Soy Sauce
  • 1 tablespoon chili garlic sauce or sriracha
  • 1 teaspoon MTOO Roasted Sesame Oil
  • 1 teaspoon Honey
  • 1/2 teaspoon red pepper flakes
  • 1 minced garlic clove
  • pinch of salt
  • 1 tablespoons MTOO Roasted Sesame Oil to grease the pan
  • 2.5 cups chopped cooked chicken I used rotisserie chicken
  • 1 red bell pepper chopped
  • 1 cup chopped celery or water chestnuts
  • 1/4 teaspoon garlic powder
  • Salt and Pepper to taste
  • 4 green onions- white and green parts chopped
  • small handful of cilantro roughly chopped
  • handful slivered almonds toasted
Servings:
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. Poke a couple holes with a fork in each sweet potato. Place them in the microwave for 4 minutes. Remove them from the microwave and wrap each potato in foil and place in oven and bake for about 30-45 minute, until potato is soft when pierced with a fork. (Microwaving them ahead of time reduces the time you have to cook them in the oven!)
  3. When sweet potatoes have about 15 minutes left to cook, begin to make the rest. Place coconut milk, peanut butter, soy sauce, chili garlic sauce, sesame oil, honey, red pepper flakes, garlic clove and salt in a blender and puree until well mixed.
  4. Place a small amount of sesame oil in a large sauté pan over medium heat. Add red bell pepper and water chestnuts and sauté for about 3 minutes. Add the chopped chicken, sprinkle with garlic powder and a bit of salt and pepper. Saute for another 3-5 minutes then add green onions and the sauce and mix well with the chicken (reserve ¼ cup of sauce to drizzle over the top of the potatoes).
  5. Cut all 4 sweet potatoes down the middle, fill with the chicken mixture, topped with extra sauce, cilantro and almonds
Recipe Notes

Serves 4

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