I made this dish because of only one reason. My husband has a lot of colleagues who give him food from their travels. I didn’t ask where the sweet potatoes came from, but he arrived one night bringing a bag of them. I made potato fritters the next day for snacks, but I knew I had to use them for another dish. Sweet potato casseroles are too common so I ruled them out… and then I found this. It’s a simple recipe, but it’s a full meal that will satisfy everyone’s stomachs when you make it.
Check out what our friends from Shockingly Delicious have to say about this recipe:
“Sweet Potatoes with Chicken and Lemongrass: A simple, thin-bodied stew that showcases lemongrass and sweet potatoes has only 4 basic ingredients, making it ideal for weeknight dinners.”
This recipe was adapted by Shockingly Delicious from Raghavan Iyer. There are other recipes on that site that you can try for your family and most of them will help you create simple weeknight dinners that your family will enjoy. you will not regret this sweet potato, chicken, lemongrass combo.
Ingredients
- 1 pound sweet potatoes (preferable Japanese because they add color to the dish)
- 2 stalks lemongrass (see quick tip below)
- 2 tablespoons Wesson canola oil
- 1 pound Tyson boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon coarse sea or kosher salt
- 1 teaspoon McCormick coarsely cracked black peppercorns
Instructions
- Fill a medium-size bowl with cold water. Peel the sweet potatoes and give them a good rinse under cold running water. Cut them into 1-inch cubes and submerge them in the bowl of water to prevent them from turning gray.
- Slice off the root ends of the lemongrass stalks, and the top three fourths of the blade-like greens. All you will use is about 3 inches of the light-colored tightly knotted stalk. Slice these in half lengthwise, then cut each half into thin strips. Stack a few of these strips at a time and cut them crosswise into teeny tiny pieces.
- Heat the oil in a wok or large saucepan over medium-high heat. Once the oil appears to shimmer, add the chicken cubes and stir-fry to sear them, 1-2 minutes.
- Drain the potatoes in a colander. Add them to the chicken along with 1 cup of water, the lemongrass, salt, and peppercorns. Bring to a boil, reduce the heat to medium-low, and cook the stew, covered, stirring occasionally, until the potatoes are tender and the chicken pieces are cooked through, about 10 minutes. When you cut into a piece of chicken, it should no longer be pink in the middle and the juices will run clear.
- Serve hot with a bowl of steamed white rice—it’s great to have a mellow base to catch all the lemony broth.
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Quick Tip: Unused lemongrass stores beautifully in a freezer bag for us to 6 months. To chop lemongrass, slice off the root end of the stalk and the top three-fourths of the blade-like green grass. All you will use is about 3 inches of the light-colored tightly knotted stalk. Slice this in half lengthwise, then cut each half into thin strips. Stack a few of these strips at a time and cut them crosswise into teeny tiny pieces.
Thanks again to Shockingly Delicious for this amazing recipe.
