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Chicken Mexican Stir-Fry in a skillet

Sweet Potato & Chicken Mexican Stir-Fry

Delicious sweet potato & chicken mexican stir-fry made with tons of veggies, delicious spices, and folded into tacos. Skip the takeout and make this easy, healthy recipe for dinner!
Course Dinner
Cuisine Mexican
Keyword mexican stir-fry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Author Monique Volz of Ambitious Kitchen


  • 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


  1. Put sweet potato 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 oil. Stir in onion, jalapeno pepper, 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.