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Asian Sweet Potato and Pineapple Stir-Fry
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Servings
4
servings
Ingredients
1
medium
sweet potato
chopped
8
ounces
chicken breasts
chopped
1
medium
zucchini
chopped
8
ounces
water chestnuts
1
cup
pineapple
chopped
1/4
cup
coconut aminos
1/4
cup
pineapple juice
2
tablespoons
no-tomato sauce
2
cloves
garlic
minced
1/3
teaspoon
ground ginger
Equipment
cookware
Instructions
Cook the sweet potato in an oiled skillet over medium heat about 20 minutes, or until nearly tender.
Add the chicken and cook, stirring, until white on all sides.
Add the zucchini and water chestnuts, then cook until the meat is no longer pink inside.
Add the remaining ingredients, heat through, then serve.
Nutrition
Calories:
316
kcal
|
Carbohydrates:
38
g
|
Protein:
19
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
48
mg
|
Sodium:
598
mg
|
Potassium:
871
mg
|
Fiber:
8
g
|
Sugar:
13
g
|
Vitamin A:
7200
IU
|
Vitamin C:
56.1
mg
|
Calcium:
40
mg
|
Iron:
1.4
mg