'Eat It to Beat It'
Stir-frys are naturally high in sodium, but this stir-fry flips the tables by wedding potassium powerhouses like sweet potatoes and broccoli with juicy chunks of chicken and a spicy-sweet sauce built with orange juice and chili sauce.
Stir together the soy sauce, Sriracha, orange juice, vinegar, and cornstarch in a small mixing bowl. Set aside.
Heat half the oil in a wok or large stainless steel pan over high heat. Add the chicken, stirring occasionally with a spatula or metal spoon, and cook until browned all over, about 3 minutes total. Remove to a plate and reserve.
Turn the heat down to medium and add the remaining oil. Add the sweet potatoes, broccoli, onions, garlic and ginger. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes. Add the soy-orange juice mixture to the pan. Serve with steamed brown rice.
From the book 'Eat It to Beat It'