Sweet Potato and Pear Stir-Fry with Chicken and Chile Sauce

I am home for a week in Taos, NM and earlier today my mom and I were searching for something to make for dinner. We decided on this recipe, unsure of how it might turn out- but we very pleasantly surprised. It is more prep-work than anything, but totally worth it! The ginger, sweet potatoes, and pears compliment each other amazingly! Dad however, was hoping for lasagna, but nonetheless loved the stir-fry!





MARINADE

2 Tbs soy sauce

1 tsp sugar

1 Tbs white wine

1 lb chicken breasts (cut into bite size pieces)

*Combine all ingredients, add chicken, and let sit for 30 minutes

SAUCE

2 Tbs cornstarch

1 cup chicken broth

1 Tbs soy sauce

1/2 Tbs fish sauce

1/4 tsp red pepper flakes

*Combine all ingredients and set aside

STIR-FRY

2 large sweet potatoes (peeled and cut into 1-inch pieces)

2 Tbs oil (divided)

2 large garlic cloves (minced)

2 Tbs minced fresh ginger

pinch of cayenne

1 med yellow bell pepper (cut into bite size pieces) 

1 med red bell pepper (cut into bite size pieces)

1/2 c canned water chestnuts (drained and sliced)

2 bosc pears (peeled and sliced)

6oz baby spinach

3 c hot cooked brown rice

*Bring a large pot of water and the sweet potatoes to a boil, for about 3 minutes, drain with a colander and set aside

*In a large wok heat 1 Tbs of oil, add garlic ginger and cayenne, and stir-fry until golden; add chicken and stir-fry until almost fully cooked; transfer chicken to a plate or bowl

*In the wok, heat the remaining 1 Tbs of oil and add sweet potatoes, peppers and chestnuts and stir-fry until potatoes and peppers are not quite tender

*Add cooked chicken, pears, and spinach; stir-fry until spinach is just wilted

* Stir in the prepared sauce; stir-fry until the sauce is thickened

*Remove from heat and serve of a heap of brown rice

*ENJOY!