This past weekend we purchased our first two pints of local Ontario strawberries of this season. I think there may be some strawberry jam happening in the near future.
June is prime time for local produce – rhubarb and strawberries and asparagus, oh my! While June may not scream SWEET POTATOES, this recipe is too good to not shout share.
One of the best things about this recipe is the sauce. That should be no surprise here coming from a self proclaimed saucy gal. The sweet and salty hoisin sauce is mixed into the quickly stir-fried ground chicken and vegetable mixture – I’ve used broccoli and red peppers but really any vegetables would work. And when I say quick I really mean quick. Once your prep is done, and this could be done a day or two in advance, this meal comes together lickity split.
And lets talk about the stuffed sweet potatoes for a second. Looking back, it seems we have a little thing for stuffing vegetables – stuffed spaghetti squash, stuffed eggplant, stuffed peppers, a Mexican stuffed sweet potato, and now this version. Our motto – when in doubt, stuff it!
Make ’em, stuff ’em, enjoy ’em!
Dara
Hoisin Chicken and Vegetable Stuffed Sweet Potatoes
Serves | 4 |
Meal type | Main Dish |
Website | Adapted From Cookin' Canuck |
Ingredients
- 1/2 Tsp five spice powder (divided)
- 2 Tsp ginger (grated)
- 1 Pound ground white meat chicken
- 1 Large bunch broccoli (cut into florets)
- 1 red pepper (chopped)
Sauce
- 6 Tbsp hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 Tbsp sesame oil
- 1/4 Tsp chili garlic sauce
Note
Once your chopping is done, this meal comes together in literally 10 minutes. You could substitute any vegetables for the broccoli and red pepper - mushrooms, green beans, or zucchini would all work great. Ground turkey or beef could also be used in place of the chicken.
Directions
1. | Pierce the sweet potatoes all over with a fork. Micowave for 4 minutes, turn them over, and microwave another 4-5 minutes, until soft. Remove and let them sit until they are cool enough to handle. Slice them lengthwise and scoop out the flesh, leaving the skins intact. |
2. | Mash the flesh in a large bowl with 1/4 tsp five spice powder. Stuff the mashed sweet potato back in the shells, dividing it evenly among all four shells. Set aside. |
3. | Heat a large non stick wok or skillet over medium high heat and spray with cooking spray. Add ginger and cook for about 30 seconds. Add ground turkey and 1/4 tsp five spice powder and cook until fully cooked through and beginning to brown. Remove to a plate and set aside. |
4. | Add broccoli and red pepper to skillet and cook until softened, about 5 minutes. Add ground turkey and sauce to the skillet and cook until everything is coated with the sauce and heated through. |
5. | Spoon turkey mixture on top of sweet potatoes and dig in! |
Sauce | |
6. | Combine all ingredients in a small bowl and set aside. |
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