Sweet Potato Noodle-Chicken Lo Mein

Warning: This skillet dinner is about to throw you off your takeout game—like you might never call that restaurant down the street ever again. And bonus: It's better for you!MORE+LESS-

Updated November 13, 2018

4

teaspoons vegetable oil

1

lb boneless skinless chicken breasts, cut in 3/4-inch pieces

1 1/2

teaspoons toasted sesame oil

4

cups fresh sweet potato spirals

1

medium red bell pepper, thinly sliced

1/4

cup chopped green onions (4 small)

1/2

cup pea pods, sliced on bias

1/4

cup matchstick carrots

2

teaspoons finely chopped garlic

2

teaspoons finely chopped gingerroot

1

teaspoon packed brown sugar

1/8

teaspoon crushed red pepper flakes

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• 1

  In 12-inch nonstick skillet, heat 2 teaspoons of the vegetable oil over medium-high heat. Coat chicken with 1/2 teaspoon of the sesame oil and the salt; add to skillet, and cook 6 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to plate using slotted spoon.

• 2

  In same skillet, add remaining 2 teaspoons vegetable oil; heat over medium heat. Add sweet potatoes, bell pepper and green onions; cover and cook 6 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Add pea pods, carrots and chicken; cover and cook 2 minutes. Push chicken and vegetables to edges of skillet; add garlic and gingerroot in center of skillet. Cook 1 to 2 minutes or until fragrant. Stir in soy sauce, brown sugar, remaining teaspoon of sesame oil and the pepper flakes. Cook 1 to 2 minutes, stirring frequently, until completely heated through. Garnish with sesame seed.

Expert Tips

• Sweet potato spirals are also called sweet potato noodles or swoodles.
• If you’re using prespiralized sweet potatoes, measure by the ounce. We used about 16 oz sweet potato spirals in this recipe.
• You can substitute a pound of cubed skinless boneless chicken for the chicken breasts.
• If you don’t have pea pods, you can substitute 1/2 cup frozen or fresh peas.
• If the sweet potatoes start browning too fast, turn heat down, and continue cooking until tender.

Nutrition Facts

Serving Size: 1 Serving

Calories

350

Calories from Fat

100

% Daily Value

Total Fat

11g

17%

Saturated Fat

2g

11%

Trans Fat

0g

Cholesterol

70mg

23%

Sodium

950mg

40%

Potassium

850mg

24%

Total Carbohydrate

33g

11%

Dietary Fiber

5g

22%

Sugars

9g

Protein

29g

Vitamin A

430%

430%

Vitamin C

40%

40%

Calcium

8%

8%

Iron

15%

15%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.