Mix soy sauce, oligosaccharide, cooking wine, minced garlic, and black pepper. Marinate the chicken thigh pieces for 10 minutes.

Wash the sweet potato thoroughly and prepare it with the skin on. Cut the mini paprika into square pieces.

Cut the broccoli into bite-sized pieces and wash it thoroughly using water, baking soda solution, and vinegar water.

Blanch the cleaned broccoli in boiling water for 30 seconds and set aside.

Heat a pan with cooking oil and stir-fry the sweet potato first as it takes the longest to cook.

Add the marinated chicken and mini paprika to the pan. Stir-fry over high heat, mixing well to coat all ingredients with the seasoning.

When the chicken is nearly cooked, add the blanched broccoli to the pan.

Stir-fry until the sauce reduces and all ingredients are fully cooked. Test the sweet potato with a fork and the chicken by shredding a piece to ensure doneness.