Here’s a healthy, filling and delicious bowl-full you can feel good about. The combo of chicken, sweet potatoes, chick peas, broccoli and pumpkin seeds is so great together and the garlicky ginger sauce balances the sweetness from the potatoes so nicely- a great dinner for the family! I serve this over rice, but you can pair it up with quinoa or just a side of bread or potatoes- it really doesn’t matter. It’s also the absolute best as leftovers for lunchboxes or a quick snack after school. Hope you enjoy! š
Ginger Chicken & Sweet Potato Veggie Stir-fry
Course: MainDifficulty: Easy6
servings30
minutes45
minutesIngredients
3 sweet potatoes, peeled and diced into 1/2 inch cubes
drizzle of olive oil, for sheet pan
1 tsp kosher salt
4 skinless, boneless chicken breast, trimmed and cut into strips or bite size chunks
1 can chick peas (540 mL)
1 head broccoli, chopped
1/4 cup raw pumpkin seeds
1/4 cup soy sauce
1 1/2 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
1/4 cup water
Directions
- Preheat oven to 400 degrees. Drizzle sheet pan with olive oil and toss sweet potato cubes and chickpeas in oil, then sprinkle with kosher salt and spread out evenly in single layer. Bake for approx 30-40 mins, flipping halfway, until lightly crisp on outside and tender in center. Remove from oven and set aside.
- In a large skillet over med-high heat, cook chicken strips through until no pink remains, and slightly browned on outside. While chicken is cooking, in a small bowl, combine the soy sauce, spices, and water. Mix well and add to skillet with cooked chicken. Add broccoli to pan at this point and toss until green color deepens.
- Gently add the sweet potatoes and chickpeas to the stir-fry and toss carefully, until everything is well coated in the soy sauce mixture and evenly heated through. Sprinkle pumpkin seeds in stir fry and toss again.
- Scoop stir fry into serving bowls and serve alone or over a bed of rice or quinoa. Enjoy!