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Diced Sweet Potato and Chicken Chinese-Style Stir Fry

Diced Sweet Potato and Chicken Chinese-Style Stir Fry

Easy and delicious! You won't be able to stop eating this.
Coating chicken with katakuriko makes it plump and juicy. This is a Chinese-style stir fry I highly recommend!

Ingredients: 2 servings

Chicken thigh meat
150 g
Japanese sweet potato
2 small (about 250 g)
A. Soy sauce
2 teaspoons
A.. Sake (cooking sake or shaoxing wine are OK too)
1 teaspoon
A. Katakuriko
1 tablespoon
A. Grated ginger
1 teaspoon
B. Soy sauce
1 and 1/2 teaspoons
B. Sake (cooking sake or shaoxing wine are OK too)
1 tablespoon
B. Chicken soup stock granules (Chinese or normal style)
1 teaspoon
Vegetable oil (or olive oil)
1 tablespoon

Steps

1. Dice the chicken into 1 cm pieces. Combine with the A. ingredients and marinate for about 5 minutes.
2. Wash the sweet potatoes very well, and dice into 1 cm pieces with the skins on. Soak in a bowl of water to get rid of the bitterness.
3. Heat up a frying pan and add 1 tablespoon of oil. Stir-fry the chicken over medium heat.
4. When the chicken is lightly browned, add the well drained sweet potatoes and stir-fry together.
5. When a bamboo skewer goes easily through a piece of sweet potato, add the B. ingredients and stir-fry until there's no moisture left in the pan. Done!

Story Behind this Recipe

I was researching good recipes for sweet potatoes, when I came up with this really delicious one!