Crunchy Asian pear adds a subtle sweetness that compliments this 5 flavor dish.
Author: American Institute for Cancer Research
Serves: 6 person(s)
Preparation Time: 20 mins
1 tsp sugar
1 Tbsp mirin, sake, or dry white wine
0.45 kg boneless, skinless chicken breast or thigh, cut into thin bite-sized pieces
2 tsp cornstarch
1 cup fat-free, reduced-sodium chicken broth
1 Tbsp Vietnamese or Thai fish sauce or reduced-sodium soy sauce
1/2 cup canned whole water chestnuts, drained and sliced
1 bag (6 oz.) baby spinach leaves
1/4 tsp dried red pepper flakes, or to taste
2 large sweet potatoes, peeled and cut into 1-inch pieces
2 Tbsp canola oil, divided
2 large garlic cloves, minced
2 Tbsp peeled and minced fresh ginger
1 pinch of cayenne
1 medium yellow and 1 medium red bell pepper, seeded and in bite-sized pieces
1 Asian pear (or other pear), peeled, cored, thinly sliced
3 cup hot cooked brown rice
1/4 cup chopped fresh cilantro, loosely packed, for garnish
Place the cornstarch in a small bowl or cup. Gradually stir or whisk in the broth until completely blended. Stir in the fish sauce and red pepper flakes. Set the sauce aside.
In a large pot, add the sweet potatoes with water to cover. Bring to a boil, reduce heat and simmer about 3 minutes or until sweet potatoes are fairly resistant when pierced with a fork. Drain them in a colander and set aside. Remove chicken from the marinade and pat it dry with a paper towel. Discard the marinade.
In a large, heavy pan or wok, heat half the oil over medium-high heat. Add the garlic, ginger and cayenne and stir-fry 30 seconds or until the garlic is golden. Add the chicken and stir-fry about 3 to 4 minutes or until just cooked through and the juices run clear. Transfer mixture to a bowl.
Heat remaining oil in the pan over medium-high heat. Add sweet potatoes, bell peppers, and water chestnuts. Stir-fry about 3 minutes or until bell peppers and sweet potatoes are not quite tender. Add the chicken mixture, pear and spinach. Stir-fry, stirring constantly, just until spinach is wilted, about 2 to 3 minutes. Stir the sauce and add to the pan. Cook, stirring constantly, for 2 to 3 minutes or just until the sauce thickens. Immediately remove from heat.
Serve the stir-fry mixture over the rice. Garnish with the cilantro. Serve sauce remaining in the pan separately, as desired.
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