Skip to main content

Stir Fry Stuffed Sweet Potatoes

Image for Stir Fry Stuffed Sweet Potatoes


Serves 4


Prep Time

15 minutes


Cook Time

1 hour, 16 min


Total Time

1 hour, 31 min

kikkoman products used:


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


Coupon Corner

Print Coupon
Click to scroll back to the top