2 tbsps sesame oil,
2 red skinned sweet potatoes, about 1 pound peeled, cut crosswise into 1/3 inch thick rounds then cut into 1/2" wide strips,
1 onion cut lengthwise into 1/3 inch slices,
8 oz organic boneless skinless chicken cut into 1/4 inch wide strips,
1 tbsp peeled fresh ginger,
3 cloves garlic minced,
4 cups red cabbage sliced into thick strips,
2 tbsps hoisin sauce,
3/4 cup fresh cilantro, chopped
Heat 1 tablespoon sesame oil in large nonstick skillet over medium-high heat. Add yams and onion, stir-fry until yams are just tender, adjusting heat if browning too quickly and adding water by tablespoonfuls if mixture is dry, about 12 minutes.
Sprinkle chicken with salt and pepper. Add remaining 1 tablespoon oil to skillet. Add chicken, ginger and garlic; stir-fry 1 minute. Add cabbage, stir-fry until chicken is cooked through and cabbage is wilted but still slightly crunchy, 2 to 3 minutes. Stir in hoisin sauce. Season to taste with salt and pepper. Mix in 1/2 cup cilantro. Transfer stir-fry to serving bowl, sprinkle with remaining cilantro.