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Sam Gilmore’s Mouth-Watering Sweet Potato & Chicken Stir Fry

Welcome to this month’s Dish! Today, let’s take a look at Sam Gilmore’s favorite “Dine In” and “Dine Out” options:

Dine In

When dining in, Sam enjoys a Sweet Potato and Chicken Stir Fry.



1 lb. boneless chicken breasts
1 tablespoon olive oil
Salt and ground fresh black pepper
3 garlic cloves, minced
1 medium sweet potato, peeled and diced
½ cup chicken broth or water
½ lb (225 g) fresh asparagus (the spears should be cut at a diagonal in 1 and 2 inch pieces)
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon crushed red pepper

Directions: On a plastic board, cut the chicken into small pieces and season with salt and pepper. In a skillet over medium heat, add olive oil, garlic and chicken. Sauté the chicken for about 7-10 minutes or until it is cooked though. Don’t forget to stir well. Set chicken aside. In the same skillet, add sweet potato and chicken broth. Cook for about 7-10minutes or until the sweet potato is cooked. Add asparagus and cook for about 4-5 minutes. Season with salt, pepper and crushed red pepper.

Dine Out

As for dining out, Sam LOVES the Wet Hot Buffalo Chicken at Melt Bar and Grilled.

If you give them a visit, be sure to let us know, AND if you try Sam’s recipe, send us a photo! We hope you enjoyed this month’s Dish, and we look forward to sharing another recipe with you next month.