Sweet Potato Steaks

Forget everything you thought you knew about sweet potatoes—because we're about to turn them into remarkably delicious steaks.

Prepare for a culinary adventure that transforms simple slices into savory delights, proving that the humblest of vegetables can become the star of your plate.

Getting Started

Getting started is super easy! I'm going to walk you through making amazing shredded chicken. First, grab 1 lb of chicken breast—boneless and skinless, please. You'll also need 2 cloves of minced garlic, half a diced onion, and 1 tbsp of your favorite cooking oil. You can use vegetable, canola, olive, or even grapeseed oil; whatever floats your boat. For another flavorful option, you might consider using a chicken marinade for added depth.

Now, gather 1/3 cup of soy sauce—the regular kind works perfectly. Don't forget 1/3 cup of white vinegar (or another vinegar, except balsamic!). Then, 3 tbsp of your favorite jam! I know it sounds strange, but trust me, it's awesome. Last, you'll need 1 tbsp of black peppercorns, or, if you want to be boring—I'm joking, of course—½ tbsp of ground pepper, plus ¾ cups of water; what are we waiting for?

Preparation Steps

I'm excited to walk you through the prep steps for my incredible shredded chicken—it's easier than you think! First, grab 1 lb of boneless, skinless chicken breast; it's the star of our show!

Next, mince 2 cloves of garlic – unless you're a vampire, then skip this step and dice half an onion super-finely; nobody wants big onion chunks. Then, measure out 1/3 cup each of soy sauce and white vinegar. Don't use balsamic unless you want a very, *very* different kind of sauce. The texture of shredded chicken is what makes this dish so unique.

Now, for the sweet kicker: 3 tbsp of your favorite jam! Blueberry's my go-to. Measure 1 tbsp of black peppercorns–or 1/2 tbsp ground pepper, if you don't like the pepper explosions–and finally, get 3/4 cups of water ready. And now, you're set for cooking!

Cooking Methods

Now that all the ingredients are prepped, we can explore the different ways to cook this amazing shredded chicken. You've got three options: slow cooker, pressure cooker, or stovetop!

For the slow cooker, just dump everything in and cook on low for 5 hours—or high for 2 1/2 hours. Pressure cooker? Thirty-five minutes on high does the trick! If you're rollin' old school with the stove, use a saucepan, add a little extra water, cover, and simmer for 50–60 minutes, flipping occasionally.

Chicken's done when it shreds easy with two forks. Remember to shred it while it's warm! To thicken the sauce, transfer the liquid to a separate saucepan and simmer until reduced. Mix cornstarch and water, then whisk into the sauce until it thickens—like magic! (Almost!)

Serving Suggestions

Once you've got that chicken perfectly sauced, it's time to think about how to serve it up—and trust me; you've got options!

First, I think you should serve it over rice. Seriously—it's classic! A bed of fluffy rice soaks up all that yummy sauce.

You can also use it to jazz up fried rice. Stir-fry some onions and garlic, toss in diced veggies and day-old cooked rice. Then, add the saucy chicken and stir-fry until everything's heated through. Boom!

Don't forget steamed greens to complete the meal! Broccoli, spinach, or bok choy would be good. It's like a nutritional high-five for your body.

If you're feeling adventurous, wrap it in lettuce cups. I think It adds a fresh crunch that balances the sweet and savory sauce! You know, make a fancy lettuce cup!