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sweet and spicy chicken with mixed vegetables

Sweet and Spicy Chicken with Mixed Vegetables

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Sweet and spicy, this vibrant stir-fry features tender chicken, crisp broccoli, and golden peppers tossed in a bold, aromatic sauce. It’s a wholesome, nutrient-dense meal that perfectly balances heat and sweetness for a truly satisfying bite.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: Main Dish
Cuisine: Asian, Chinese
Calories: 348
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Prep Vegetables
  • 2 yams
  • 1/8 tsp pink salt
  • 1 tsp avocado oil
  • 2 small crown broccoli (blanch for 40 seconds)
  • 1 orange bell pepper (See notes 1)
Make Chili Sauce
  • 1/2 cup rice vinegar
  • 3/4 cup water
  • 5 tsp minced garlic
  • 2 tbsp soy sauce
  • 2 1/2 tbsp Sambal Oelek chili paste (see notes 2)
  • 4 tsp cornstarch
  • 2 tbsp water
Stir Fry
  • 3 chicken breasts
  • 1/4 tsp pink salt
  • 1/4 tsp ground black pepper
  • 2 tsps avocado oil
  • 1 tbsp ShaoXing wine

Equipment

  • 1 sheet pan
  • 1 sheet of aluminum foil
  • 1 large pot
  • 1 cutting board
  • 1 chef knife
  • 1 wok

Method
 

Roast Yam
  1. Preheat oven to 425℉.
  2. Peel the yam skin off and cut the yams into 1/2 to 3/4 inch cubes.
  3. Toss the yam cubes with 1/8 teaspoons salt and 1 tsp avocado oil and place on the aluminum foil covered sheet pan.
  4. Roast in the oven for 25-30 minutes or until they are soft inside and crispy outside. Set aside.
Blanch Broccoli and Pepper
  1. While the yams are roasting, break the broccoli crowns into florets.
  2. Seed the bell pepper and slice it into squares.
  3. Bring a large pot of water to boil.
  4. Blanch the broccoli florets and bell pepper for 40 seconds and set aside.
Make Chili Sauce
  1. 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.
  2. Dissolve 4 tsp corn starch in 2 tbsp. water.
  3. Slowly stir in the corn starch liquid into the sauce pan. Continue to simmer the sauce until it's thickened. (See notes 3)
Stir fry the Chicken and Mixed Vegetables
  1. Thinly slice the chicken breast.
  2. Season the chicken with 1/4 teaspoon pink salt, 1/4 teaspoon black pepper and 1 tbsp ShaoXing wine (see notes 4).
  3. Heat 2 teaspoons of oil in the wok in high heat until shimmering; then stir-fry the chicken until it is no longer pink.
  4. 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

  1. I prefer using colorful bell peppers—any orange, red, or yellow variety will add a nice sweetness to the dish
  2. 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.
  3. If you prefer a saucier stir-fry, feel free to make an extra half-batch of the sauce.
  4. I like Shaoxing wine for the distinct flavor it brings to Chinese cuisine, but any dry cooking wine will work as a substitute.

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