Sriracha is everywhere: potato chips, fast food chains, probably an answer on Jeopardy at this point. But there is a reason behind the hipness and hype; Sriracha is a tasty and versatile hot sauce. Here, we combine the heat with garlic sesame sauce and use the resulting spoon-licking perfection to cook sugar snap peas and sweet potato. Served with avocado, this meal is hip and happening, with just the right amount of spice. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice the remaining sweet potato.
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You Will Need
Large Non-Stick Pan
Before You Cook
Cook the Rice
Bring a small pot with 1½ cups water, rice, and a pinch of salt to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner and set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Cut sweet potato into ½" dice.
If desired, pull strings from sugar snap peas. If string is hard to find and remove, make a very thin cut lengthwise along the string.
Combine garlic sesame sauce, Sriracha (to taste), and 2 Tbsp. water in a mixing bowl. Set aside.
Roast the Sweet Potato
Toss sweet potato on prepared baking sheet with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil into sweet potatoes.
Spread into a single layer and roast until tender, 25-30 minutes.
After sweet potatoes have roasted 15 minutes, cook vegetables.
Meat lovers! If using protein, prepare while potatoes cook. If using chicken, pat dry and cut into 1" pieces on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground turkey, combine with ¼ tsp. salt and a pinch of pepper. Cook in a medium non-stick pan over medium-high heat with 1 tsp. olive oil. Break into small pieces with a spoon until no pink remains, 7-9 minutes.
Cook Vegetables and Prepare Avocado
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, sugar snap peas, and matchstick carrots to hot pan. Stir constantly until sugar snap peas are tender but still crisp, 2-4 minutes.
Stir in 1 Tbsp. garlic sesame-Sriracha sauce (reserve remaining for sweet potato). Bring to a simmer, then simmer until sauce thickens slightly, 1 minute.
Transfer vegetables to a plate. Reserve pan; no need to wipe clean.
Halve avocado and scoop out flesh with a spoon. Cut into ¼" slices across the length.
Glaze Sweet Potato and Finish Dish
Return pan used to cook vegetables to medium-high heat. Add sweet potato, remaining garlic sesame-Sriracha sauce, and half the sesame seeds (reserve remaining for garnish) to hot pan.
If using protein, add to pan.
Bring to a simmer. Once simmering, stir constantly until sauce thickens to coat potatoes, 1-2 minutes.
Season with a pinch of salt and pepper.
Plate dish as pictured on front of card, placing sweet potato, vegetables, and avocado on rice and garnishing with remaining sesame seeds. Squeeze lime wedges over dish to taste. Bon appétit!
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