Sweet Potato and Chicken Thigh Stir-fry for Toddlers
Sweet Potato and Chicken Thigh Stir-fry for Toddlers
Make a Delicious Sweet Potato and Chicken Thigh Stir-fry for Your Little One
This is a nutritious side dish made with sweet potatoes and tender chicken thighs, which your child will love! If you’re looking for a healthy and tasty meal for babies starting solid foods or toddlers, try making this recipe. The natural sweetness of the sweet potatoes combined with the mild flavor of the chicken thighs creates a dish that kids will adore.
Sweet Potato and Chicken Thigh Stir-fry- 100g boneless, skinless chicken thigh
- 1 small sweet potato
- 80ml stock (anchovy-kelp stock or rice water)
- 2 Tbsp low-sodium soy sauce (for baby)
- 1 Tbsp oligosaccharide
- A little chopped green onion (optional)
Cooking Instructions
Step 1
First, wash the sweet potato thoroughly, peel it, and cut it into bite-sized pieces that are easy for your child to eat (about 1.5cm cubes). It’s best to cut them small so your baby can chew comfortably.
Step 2
If the chicken thigh is frozen, thaw it completely. Rinse the thawed chicken thigh lightly under running water and pat it dry. Then, cut it into small cubes or shred it into bite-sized pieces for your child.
Step 3
In a wide frying pan or pot, pour in 80ml of stock and bring it to a simmer over medium heat. Once the stock is boiling, add the prepared sweet potato and cook for about 5-7 minutes until the sweet potato is about 70% cooked and slightly tender. When the sweet potato reaches this stage, add the cut chicken thigh. Stir gently to prevent the chicken from clumping as it cooks.
Step 4
Once the ingredients are cooked and the liquid is bubbling, reduce the heat to low. Now, add 2 tablespoons of low-sodium soy sauce suitable for babies and mix well. If the sauce reduces too much or the ingredients seem to be drying out while cooking, add a little more rice water or stock to keep them moist and prevent burning. Simmering gently over low heat allows the flavors to meld beautifully.
Step 5
Check that the chicken thigh is fully cooked and the sweet potato is tender. Finally, add a small amount of finely chopped green onion and 1 tablespoon of oligosaccharide. Gently stir everything together, being careful not to mash the sweet potato. Cook for another 1-2 minutes, or until the green onion is softened and the ingredients are glossy. Your delicious sweet potato and chicken thigh stir-fry is ready!
Step 6
This sweet potato and chicken thigh stir-fry is perfect to spoon over your baby’s rice or mix in with their meal. Using sweet potatoes, especially varieties like ‘hobak’ sweet potatoes, provides enough natural sweetness that you won’t need much oligosaccharide. My child loved this dish so much that we had to make a refill! It’s a highly recommended, satisfying side dish that will capture your child’s health and appetite.
