Teriyaki Chicken Tenders and Potato

Teriyaki Chicken Tenders and Potato

A sweet, salty starchy dish that's great as a drinking appetizer or delicious addition to your bento!

Ingredients: 4 servings

Chicken tenders
Potatoes (medium)
4 tablespoons
● Soy sauce
1 teaspoon
1 tablespoon
○ Soy sauce
3 tablespoons
○ Brown or muscovado sugar
1 tablespoon
○ Mirin
2 tablespoons
○ Sake
2 tablespoons
5 g


1. Cut the potatoes into bite-sized, put in a heatproof container and cover with plastic wrap. Microwave for about 7 minutes.
2. Remove the sinew from the chicken tenders and cut into bite sized pieces. Put the chicken into a plastic bag and add the ● ingredients. Marinate in the refrigerator for about 5 minutes.
3. Transfer the chicken to a shallow container and pat dry any moisture with paper towels. Coat the chicken with katakuriko. In a separate small bowl, combine the ○ ingredients.
4. Pour 3 tablespoons of vegetable oil in a heated frying pan, add the chicken from Step 3, and fry.
5. When one side has browned, turn the pieces over, cover with a lid on and steam-fry for a minute until cooked through. Remove the lid and cook until browned.
6. Put the potatoes into the pan and stir-fry. Don't mix too much.
7. Add the butter, and when it has melted, add the ○ sauce. Stir fry until there's no moisture left in the pan and it's done!

Story Behind this Recipe

I wanted to cook with chicken tenders and potatoes to make a dish that'll work as a drinking appetizer and in my bento.