This cozy one-skillet dinner combines ground chicken, grated sweet potato, and kale in a creamy coconut sauce flavored with ginger, garlic, and scallions. Grating the sweet potato helps it cook quickly while naturally thickening the sauce and adding a subtle sweetness. Serve over rice with a squeeze of lime and a drizzle of sriracha for a simple, satisfying meal.
Ingredient highlight
Sweet potatoes (yams)! are my complex carb of choice and one of my favorite veggies to always have on hand. I’ll often eat them as a snack or lunch with a fried egg and avocado. They’re loaded with fiber and potassium and high in vitamin B1, B6, A and C.
Servings 4
Prep Time 15 minutes 
Cook Time 15 minutes Ingredients
- 1 tbsp olive oil
- 1 lb ground chicken or turkey
- 1 tsp kosher salt, divided
- 2 cloves garlic, chopped
- 1-2 tbsp grated or finely chopped ginger
- 1 bunch scallions, thinly sliced, white/light green separated from dark green
- ¼-½ tsp red pepper flakes (optional)
- 1 medium (~10 oz) sweet potato, grated (about 3 cups)
- 1 (13.5 oz) can full-fat coconut milk
- ½ cup water
- 2 tsp fish sauce
- 3-4 cups chopped kale
- 2 tbsp lime juice
- Cooked rice, for serving*
- Chopped cilantro (optional)
- Sriracha (optional)
- *You could omit rice for a lighter meal or use noodles instead.
Instructions
- Cook rice or noodles (if using).
- Heat the olive oil in a large skillet (with a lid) over medium-high heat. Add the ground chicken and ½ teaspoon salt. Cook for 5–7 minutes, breaking the meat into crumbles, until cooked through.
- Stir in the garlic, ginger, white/light green scallions, and red pepper flakes (if using). Cook for 1 minute, until fragrant.
- Stir in the grated sweet potato and remaining ½ teaspoon salt for a minute. Stir in the coconut milk, water, and fish sauce. Spread into an even layer, bring to a simmer, then cover and simmer for 5 minutes.
- Remove the lid and stir in the kale. Simmer for another 2-3 minutes to wilt the kale and reduce the liquid. If the mixture becomes too thick, stir in a splash of water.
- Turn off the heat and stir in the lime juice. Serve over rice or noodles (if using), topped with the remaining scallions, cilantro (if using), and sriracha (if using).
Items you can prep ahead (optional)
- Chop 2 cloves garlic
- Grate 1-2 tbsp ginger
- Thinly slice 1 bunch scallions, white/light green separated from dark green
- Grate 1 medium (~10 oz) sweet potato (about 3 cups)
- Chop 3-4 cups kale
- Cook rice, for serving
Substitutions:
- To make vegetarian, sub the chicken with 1.5-2 cups crumbled tofu. Brown it in the skillet (like the chicken using oil and salt) and follow the recipe as is.
- Use a regular potato in place of sweet potato.
- Replace fish sauce with soy sauce.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in a skillet or pot. Add some extra water to make it more saucy. Taste and season with more salt or lime, if needed. Top with lots of herbs, etc…
- Heat on the stove with rice and enough water to turn it into a brothy soup – be sure to season with more soy or fish sauce and lime.
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