Name: Cashew Chicken & Sweetpotato Stir-Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 bowls
Ingredients: ¾ cup coconut milk; ½ cup chicken broth; ¼ cup aji-mirin sweet cooking rice seasoning (Japanese cooking wine) (see note); ¼ cup soy sauce; ¾ teaspoon salt; ½ teaspoon dried crushed red pepper flakes (optional); 12 ounces boneless, skinless chicken (light meat, dark meat, or a combination), cut into 1-inch pieces; 2 teaspoons cornstarch dissolved in 1 tablespoon cold water; 2 tablespoons safflower, sunflower, peanut, or other high-heat cooking oil; 12 ounces orange- or yellow/white-fleshed sweetpotatoes, quartered lengthwise and cut into ¼-inch slices; 4 cloves garlic, pressed through a garlic press or minced; One ½-inch piece fresh ginger, peeled and finely chopped; One 8-ounce can sliced water chestnuts, drained; 6 scallions, halved lengthwise and cut into 1-inch pieces; ¾ cup roasted, salted cashews; Rice, for serving

The American Sweet Potato Marketing Institute (ASPMI) is a non-profit organization that promotes the sweet potato industry of the United States to both foreign and domestic buyers. This organization promotes research in the science of sweet potato horticultural practices, processes and technologies to ensure the best quality produce for its members and consumers across the globe.

ASPMI promotes the farming and harvesting of sweet potatoes in 5 American states including North Carolina, California, Louisiana, Mississippi and Arkansas.

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Cashew Chicken & Sweetpotato Stir-Fry

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