Sweet and Savory Chicken and Potato Stir Fry With Ketchup

Sweet and Savory Chicken and Potato Stir Fry With Ketchup

I added vinegar for a mild yet rich flavor. It goes so well with rice!

Ingredients: 2-3 servings

Chicken thigh
1/2 (about 150 g)
2 medium (about 250 g)
Shimeji mushrooms
1 pack
◎ Salt
a pinch (1 g)
◎ Pepper
◎ Soy sauce and sake
1/2 teaspoon each
※ Ketchup
2 tablespoons
※ Vinegar
2 tablespoons
※ Soy sauce
1 tablespoon
※ Honey
1 1/2 tablespoons
Vegetable oil
1 tablespoon
Dried parsley
to taste


1. Peel the potatoes and cut into bite-sized pieces. Put into a bowl of water then drain. Spread out in a heatproof container, cover with plastic wrap and microwave for 3 minutes.
2. Shred apart the shimeji mushooms and rinse quickly. Cut the chicken into bite sized pieces, and put into a plastic bag with the ingredients marked ◎ (salt, pepper, soy sauce, sake).
3. Massage lightly over the bag.
4. Put the microwaved potatoes in a frying pan with oil, and stir fry until browned.
5. Add the chicken and shimeji mushrooms and continue stir frying.
6. When the chicken is cooked through, add the ingredients marked ※ (ketchup, vinegar, soy sauce, honey) and stir rapidly to evaporate the moisture.
7. Transfer to a serving plate, scatter with parsley and serve.

Story Behind this Recipe

I became a tester for Mizkan Well Aged Vinegar, so I tried it in this recipe.