Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Dice 600 grams of chicken breast into 2.5 cm pieces and peel then cube 500 grams of sweet potato into similar sizes.

2. 2

   Chop 1 medium red bell pepper and 1 medium onion into bite-sized pieces, then mince 2 cloves of garlic.

3. 3

   Heat 2 tablespoons of vegetable oil in a large wok over high heat, then add the diced chicken and stir-fry for 4-5 minutes until lightly browned on all sides.

4. 4

   Add the cubed sweet potato, chopped red bell pepper, and chopped onion to the wok, stir-frying for another 5-7 minutes until vegetables begin to soften.

5. 5

   Stir in 2 tablespoons of smoked Hungarian paprika, 1 teaspoon of dried marjoram, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper along with the minced garlic, cooking for 1 minute until fragrant.

6. 6

   Pour in 250 ml of chicken broth, bring to a simmer, then cover the wok and cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender.

7. 7

   Uncover the wok, increase the heat to medium-high, and continue to cook for 3-5 minutes to reduce any excess liquid until the sauce thickens slightly.

8. 8

   Garnish generously with 2 tablespoons of fresh chopped parsley before serving hot.

9. 9

   Garnish generously with 2 tablespoons of fresh chopped parsley before serving hot.