Directions
- 1Heat 1 tbsp oil in a skillet over medium.
- 2Add sweet potato, season with salt and pepper, cover, and cook 8 minutes until tender.
- 3Set aside the cooked sweet potatoes.
- 4Add remaining 2 tbsp oil, scallions, garlic, and ginger to the pan, sautéing for 30 seconds.
- 5Add the chicken to brown (approx. 5 minutes).
- 6Stir in coconut milk and the cooked sweet potatoes.
- 7Simmer 2–3 minutes until slightly thickened.
- 8Fold in spinach until wilted.
- 9Remove from heat.
- 10Stir in lime juice, cilantro, and final seasonings.
- 11Serve over rice with extra garnish and hot sauce.
Ingredients
- 3 tbsp neutral oil
- 1 med sweet potato, diced (¼")
- 0.5 cup scallions
- 3 cloves garlic cloves
- 1 tbsp ginger, minced
- 1 lb ground chicken (dark meat if possible)
- 1 cup full-fat coconut milk
- 4 oz baby spinach
- 2 tbsp lime juice
- 0.25 cup cilantro
- Salt
- pepper
- cooked rice
- hot sauce
Equipment
skilletpan
Tips
- Use dark meat ground chicken if possible.
- Smash the ground chicken to help it sear and soak up flavor.
- Serve over rice with extra garnish and hot sauce.
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