True confessions. I got the idea for the chicken and sweet potatoes from some association pushing sweet potatoes. The idea of adding them to what is a standard Chinese-style dish seemed right. And it is. The texture and flavor of the sweet potatoes transforms the dish.

The colors are wonderful; the nutritional value extraordinary.GAME PLAN

- Cook rice.

- Follow directions for chicken dish.

NUTRITIONAL ANALYSIS:

Per serving: 570 calories, 7 grams fat, 55 milligrams cholesterol, 315 milligrams sodium, 33 grams protein, 90 grams carbohydrate

FROM YOUR PANTRY

Canola oil

Whole black pepper

Brown sugar

Cornstarch

Reduced-sodium soy sauce

Dry sherry (optional: orange or pineapple juice)

Fresh or frozen ginger

Long-grain white rice

SHOPPING LIST

1 1/4 pounds sweet potatoes

12 ounces whole red pepper or 11 ounces sliced red pepper (ready-cut)

10 ounces skinless, boneless chicken breasts

18 ounces whole broccoli or 14 ounces broccoli florettes (ready-cut)

1991 by Foxcraft, Ltd.

Distributed by Special Features/Syndication Sales

Chicken with Sweet Potatoes and Broccoli in Ginger Sauce

1 1/4 pounds sweet potatoes

1 tablespoon canola oil

12 ounces whole red pepper or 11 ounces sliced red pepper (ready-cut) (3 cups)

10 ounces skinless, boneless chicken breasts

18 ounces whole broccoli or 14 ounces broccoli florettes (ready-cut) (5 or 6 cups)

Freshly ground black pepper to taste

1 cup water

1 tablespoon brown sugar

2 teaspoons cornstarch

1 tablespoon reduced-sodium soy sauce

3 tablespoons dry sherry (optional: orange or pineapple juice)

1 1/2 tablespoons coarsely grated fresh or frozen ginger

Peel and trim sweet potato and cut into eighths lengthwise. Slice with regular slicing blade of food processor.

Heat oil in large non-stick skillet and saute potato while preparing pepper and chicken. Stir occasionally.

Wash, core and seed whole pepper and cut into six strips lengthwise. Process on regular slicing blade of food processor.

Wash and dry chicken and cut into 1-inch chunks. Push sweet potatoes to one side of skillet and brown chicken on both sides.

Wash and trim whole broccoli; cut tops into bite-size florettes. When chicken is browned on both sides remove from pan and set aside.

Add peppers, broccoli and black pepper with 1/2 cup water to sweet potatoes; reduce heat, cover and cook until broccoli is almost tender, three or four minutes.

Combine the sugar, cornstarch and soy sauce; stir to make smooth paste. Add sherry (or optional orange or pineapple juice) and remaining 1/2 cup water. Grate ginger and stir into sauce.

Add chicken to vegetables; cover and continue cooking until chicken is done, another few minutes.

Wash, trim and slice scallions.

Uncover vegetables and add ginger sauce, stirring until sauce thickens slightly. Stir in scallions and serve over rice.

Serves three.

Rice

3/4 cup long-grain white rice

1 1/2 cups water Combine rice and water; bring to boil. Stir; reduce heat and cover.

Simmer rice until all liquid has been absorbed and rice is tender, a total of 17 minutes.

Serves three.