Chicken, Sweet Potato and Walnut Stir Fry

Chicken, Sweet Potato and Walnut Stir Fry

The nutty flavor and texture of the walnuts adds depth and character to this stir fry.

Ingredients: 2-4 servings

Chicken (thigh or breast meat)
1 thigh or breast
Japanese sweet potato
1 medium
50 g
1 clove
Cake flour
1 tablespoon
◎ Shaoxing wine
2 tablespoons
◎ Soy sauce
2 tablespoons
◎ Vinegar
2 tablespoons
◎ Sugar
1 tablespoon
◎ Chinese soup stock
1 teaspoon
Vegetable oil
as needed


1. Break up the walnuts roughly with your hands, and dry roast in a frying pan over low heat for 5 minutes, or in a toaster oven for 3 minutes.
2. Cut the sweet potato into 1cm cubes, soak in water then drain.
3. Put the sweet potato cubes on a heatproof dish and cover with plastic wrap. Microwave for 3 minutes at 500-600 W.
4. Remove any sinew or fat from the chicken and cut into small bite-sized pieces. Finely chop the garlic.
5. Heat some vegetable oil in a frying pan, add the garlic and stir fry over medium heat. When it starts to smell nice add the chicken that has been dredged in flour, and stir fry until the color of the chicken changes.
6. Add the sweet potato and stir fry for one minute. Add the walnuts and add the combined ingredients marked with ◎ - the shaoxing wine, soy sauce, vinegar, sugar, and Chinese seasoning granules.
7. Stir fry over high heat until the flavoring ingredients are evenly distributed, then turn off the heat.
8. Transfer to a serving dish.

Story Behind this Recipe

I wanted to make an easy recipe to enjoy the fall season