Stir Fry Stuffed Sweet Potatoes | Pre-heat the oven and treat yourself to an easy game day appetizer with a takeout twist. Teriyaki chicken meets sweet potatoes for an exciting new take on loaded baked potatoes. These bites are hearty, comforting, and perfect for fall. Serve them up on a plate as a holiday dinner starter, or set them out on the buffet table with all your other favorite snacks and bites for your next game day afternoon.
4 medium sweet potatoes 1 tablespoon cooking oil 1 pound boneless skinless chicken thighs, cut into bite sized pieces 1 cup broccoli florets ½ cup chopped red bell pepper 1 cup white button mushrooms, sliced ⅓ cup Kikkoman® Teriyaki Marinade & Sauce ¼ cup water ½ teaspoon minced ginger ½ teaspoon minced garlic 2 teaspoons cornstarch ½ cup cut baby corn, drained ¼ cup chopped cilantro 2 teaspoons toasted sesame seeds
Preheat oven to 400ºF. Line a large baking sheet with aluminum foil or parchment paper. Wash and scrub sweet potatoes. Using a fork, poke sweet potatoes all over and place on baking sheet. Bake for 50-60 minutes or until sweet potatoes are tender and easily pierced through to the center with a fork. Cool at room temperature while preparing filling.
Heat oil over medium-high heat in a large skillet and add diced chicken. Brown for 5-6 minutes, stirring occasionally. Reduce heat to medium. Add broccoli, bell pepper and mushrooms. Continue to cook for 5 minutes longer.
Stir together teriyaki sauce, water, garlic, ginger and cornstarch in a small bowl. Add baby corn to skillet and pour in sauce. Stir well to incorporate sauce and simmer for 5 minutes longer.
Slice sweet potatoes in half lengthwise and scoop out the center leaving skin intact and about ½ inch of sweet potato flesh around the edges. Spoon stir fry into sweet potatoes and top with cilantro and sesame seeds.