Delicious chicken with lovely flavors
4 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 ounces boneless skinless chicken breast — cut into 1″ cubes
1 tablespoon minced garlic
1 tablespoon canola oil
1 cup low-sodium chicken broth
1/4 cup crystallized ginger — slivered
2 teaspoons reduced-sodium soy sauce
1 pound sweet potatoes — cut into 3/4″ cubes
1 green bell pepper — cut into 1/8″ wedges
1 tablespoon chopped fresh cilantro
In a shallow dish, combine flour, salt, and black pepper. Dredge chicken in seasoned flour; shake off excess.
In a large wok or skillet over medium-high heat, cook garlic in hot oil about 10 seconds. Add chicken and stir-fry 2-3 minutes, or until light golden.
Remove chicken to a plate. Add broth, ginger, soy sauce, and sweet potato to the wok and bring to a boil. Cover, reduce heat to low, and simmer 10 minutes, or until potato is just tender.
Return broth to a boil.
Add green pepper and chicken and cook, stirring, 2 minutes or until chicken is just cooked through and sauce has thickened slightly.
Sprinkle with cilantro.