Sweet Potato Chicken Mexican Stir Fry

It was a chilly fall evening when I first whipped up this vibrant dish called Sweet Potato Chicken Mexican Stir Fry. The rich colors of the sweet potatoes and peppers brought a sense of warmth to my kitchen, instantly lifting my spirits. I remember having some leftover chicken in the fridge and a few sweet potatoes that needed to be used up. It hit me that a stir-fry would be the perfect way to combine these ingredients into a quick, wholesome meal. The Mexican-inspired flavors brought a delightful twist that transformed my ordinary evening into an extraordinary culinary adventure. Each bite was a burst of flavor, and I couldn’t help but feel proud of this creation. Now, this dish has become a staple in my home, perfect for busy weeknights or when I’m looking to impress guests with minimal effort.

Shopping List for Sweet Potato Chicken Mexican Stir Fry

Gathering fresh and flavorful ingredients is the cornerstone of making a delicious Sweet Potato Chicken Mexican Stir Fry. Each ingredient plays a vital role in creating a well-rounded dish that is both nutritious and satisfying. From the savory spices to the sweet elements, they all come together to form a delightful meal. Here’s what you’ll need:

• 2 teaspoons olive oil
• 1 pound ground chicken
• 2 medium sweet potatoes, peeled and cut into small cubes
• 1 white onion, diced
• 1 red bell pepper, chopped
• 1 orange pepper, chopped
• 2 garlic cloves, minced
• 1 jalapeño, seeded and diced
• 1 can of diced tomatoes (fire-roasted is good), drained
• 2 teaspoons ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon red pepper flakes
• 1/2 cup chopped fresh cilantro, plus additional for serving
• 1/2 teaspoon salt
• fresh ground black pepper

Cooking Instructions for Sweet Potato Chicken Mexican Stir Fry

Let’s dive into the cooking process! Preparing the Sweet Potato Chicken Mexican Stir Fry is not only fun but also quite straightforward. Follow these detailed steps to create your delicious meal:

1. Start by placing the sweet potatoes in a small pot and cover them with enough cold water to just submerge them. Bring the water to a boil over medium-high heat and let them cook for about 4 minutes. The goal here is to soften them slightly. Once they are tender, remove them from the heat and drain.

2. In a large nonstick frying pan, heat 1 teaspoon of olive oil over medium-high heat. Once the oil is shimmering, add the ground chicken. Cook while stirring occasionally until it begins to brown, which should take about 5 minutes. When it’s done, remove the chicken from the pan and set it aside in a bowl.

3. Return the same pan to heat, adding the remaining teaspoon of olive oil. Next, toss in the diced onion, jalapeño, bell peppers, and minced garlic. Stir in the cumin, chili powder, and oregano as well. Cook this mixture for about 4 minutes, stirring occasionally, until the vegetables soften and become fragrant.

4. Now, it’s time to bring the chicken back into the mix. Stir in the cooked chicken and let it heat through for an additional minute. You should start to smell the wonderful blend of flavors coming together.

5. At this point, add the softened sweet potatoes and drained diced tomatoes to the pan. Stir everything together and let it cook for another 3 minutes. You want the flavors to meld beautifully while the dish heats up.

6. Once done, stir in the chopped cilantro, salt, and freshly ground black pepper to taste. Give it a taste and adjust the seasonings as you see fit. The vibrant colors and aromas should be enticing at this stage!

Change It Up

There are numerous ways you can customize the Sweet Potato Chicken Mexican Stir Fry to suit your tastes. Whether you’re looking to make it a bit spicier or add different textures, here are some great tips:

• Add Protein: Consider adding black beans or tofu for an additional protein source.
• Make It Spicy: Adjust the heat level by adding more jalapeño or a dash of hot sauce.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish freezes well, so feel free to double the recipe and save some for later. Just cool it completely before freezing.
• Pairing: Serve it with warm tortillas or over a bed of rice for a heartier meal.

What Goes Well With This Sweet Potato Chicken Mexican Stir Fry

• Rice: A bed of fluffy rice perfectly complements the stir-fry, absorbing the flavorful juices.
• Tortillas: Fresh, warm tortillas can be served on the side or used to scoop up the stir-fry.
• Salad: A light salad with lime dressing can balance the rich flavors of the stir-fry.
• Occasions: This dish is fantastic for casual dinners, meal prep, or even festive gatherings.
• Storage: Leftovers can be stored in the refrigerator or frozen for quick meals later on.

FAQ

Conclusion

The Sweet Potato Chicken Mexican Stir Fry is a delightful blend of flavors and textures that makes it a standout dish in any home. It’s easy to prepare, healthy, and absolutely delicious. I encourage you to give it a try and experience the warmth of this meal in your own kitchen. You won’t be disappointed!

Sweet Potato Chicken Mexican Stir Fry

A vibrant, healthy meal that combines sweet potatoes and chicken for a quick weeknight dinner. Packed with spicy flavors, this Sweet Potato Chicken Mexican Stir Fry will satisfy your cravings and impress your guests!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Mexican

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 2 teaspoons Olive Oil
• 1 pound Ground Chicken
• 2 medium Sweet Potatoes
• 1 White Onion
• 1 Red Bell Pepper
• 1 Orange Pepper
• 2 Garlic Cloves
• 1 Jalapeño
• 1 can Diced Tomatoes
• 2 teaspoons Ground Cumin
• 1/2 teaspoon Chili Powder
• 1 teaspoon Oregano
• 1 teaspoon Red Pepper Flakes
• 1/2 cup Cilantro
• 1/2 teaspoon Salt
• Fresh Ground Black Pepper

Equipment

• Wooden Spoon
• Peeler
• Cutting Board
• Baking Sheet
• Skillet
• Chef's Knife
• Frying Pan
• Large Pot

Method

 

1. Put sweet potatoes in small pot with enough cold water to just cover them. Bring the water to a boil over medium-high heat and cook about 4 minutes. Remove from heat and drain.
2. Heat 1 teaspoon of olive oil in large nonstick frying pan over medium-high heat. Add chicken and cook, stirring occasionally, until starting to brown, about 5 minutes. Remove from heat and place chicken in a bowl.
3. Return pan to heat and add remaining teaspoon of olive oil. Stir in onion, jalapeño, bell peppers, garlic, cumin, chili powder, and oregano. Cook to soften, stirring occasionally, about 4 minutes.
4. Stir in chicken and cook for an additional minute.
5. Add sweet potato and can of drained tomatoes and cook again, about 3 minutes. Remove from heat and stir in cilantro, salt, and black pepper.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish freezes well, so cool it completely before freezing.
• Variations: Feel free to add in other vegetables such as zucchini or carrots.
• Make It Spicy: Adjust the heat level by adding more jalapeño.
• Add Protein: Consider adding black beans or tofu.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.