Sweet and Spicy Chicken with Mixed Vegetables
Inspired by an episode of Iron Chef that prominently featured sweet potatoes, I embarked on a culinary journey that would reshape how I approach sweetness in my dishes. Watching the chefs transform humble sweet potatoes into elegant presentations was nothing short of mesmerizing. It was a decisive moment wherein I realized that sweetness doesn’t have to be derived solely from traditional sauces or sugar-laden ingredients; it can be achieved through the careful selection of natural components like yams and bell peppers.
This revelation compelled me to conceptualize a dish that showcases the beauty of these ingredients while allowing their inherent flavors to shine. The idea was to craft a sweet and spicy chicken dish that harnesses the natural sweetness found in vegetables, rather than relying on artificial additives or overly sweet condiments. I envisioned the vibrant colors of bell peppers juxtaposed with tender, roasted yams, all harmoniously paired with the savory notes of well-seasoned chicken.
The Step-by-Step Cooking Guide
Gather all ingredients.
Begin by roasting the yam until tender and golden brown. This serves as the hearty base for your dish.
Bring a pot of water to a boil and briefly blanch the broccoli florets and bell pepper squares. This technique retains their nutritional integrity and vibrant color. Drain and set aside.
In a small sauce pan, heat the soy sauce, minced garlic, ginger, and a touch of chili paste thickened by a cornstarch slurry. This savory mixture provides a deep, spicy flavor without the need for added sugars.
Heat avocado oil in a wok or non-stick skillet over high heat until it shimmers. Add the thinly sliced chicken and stir-fry for 5-7 minutes until golden brown and cooked through.
Add the blanched vegetables and roasted yam back into the wok with the chicken. Pour the prepared chili sauce over the mixture and toss everything together for an additional minute, until the sauce is hot and the ingredients are harmoniously combined.
Sweet and Spicy Chicken with Mixed Vegetables
Ingredients
Equipment
Method
- Preheat oven to 425℉.
- Peel the yam skin off and cut the yams into 1/2 to 3/4 inch cubes.
- Toss the yam cubes with 1/8 teaspoons salt and 1 tsp avocado oil and place on the aluminum foil covered sheet pan.
- Roast in the oven for 25-30 minutes or until they are soft inside and crispy outside. Set aside.
- While the yams are roasting, break the broccoli crowns into florets.
- Seed the bell pepper and slice it into squares.
- Bring a large pot of water to boil.
- Blanch the broccoli florets and bell pepper for 40 seconds and set aside.
- Combine 1/2 cup rice vinegar, 3/4 cup of water, 5 tsp mince garlic, 2 tbsp soy sauce, 2 1/2 tbsp Sambal Oelek chili paste in the sauce pan and bring the mixture to a boil. Reduce the heat to simmer.
- Dissolve 4 tsp corn starch in 2 tbsp. water.
- Slowly stir in the corn starch liquid into the sauce pan. Continue to simmer the sauce until it's thickened. (See notes 3)
- Thinly slice the chicken breast.
- Season the chicken with 1/4 teaspoon pink salt, 1/4 teaspoon black pepper and 1 tbsp ShaoXing wine (see notes 4).
- Heat 2 teaspoons of oil in the wok in high heat until shimmering; then stir-fry the chicken until it is no longer pink.
- Add yam, broccoli and bell pepper to the wok. Pour the sweet and spicy sauce into the wok as well, stir and mix until the vegetables are hot.
Notes
- I prefer using colorful bell peppers—any orange, red, or yellow variety will add a nice sweetness to the dish
- Sambal Oelek provides a cleaner, more direct chili flavor than other pastes. Sriracha makes an excellent substitute, if you don’t have Sambal on hand.
- If you prefer a saucier stir-fry, feel free to make an extra half-batch of the sauce.
- I like Shaoxing wine for the distinct flavor it brings to Chinese cuisine, but any dry cooking wine will work as a substitute.
