Delicious Stir Fried Chicken and Potatoes Japanese Style

You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 1 Cook: 15 min

Ingredients

Chicken (breast or thigh) 1
Potatoes 150g
Leek 1
Onion 1/2
Salt and pepper as required
Vegetable oil 1 tbsp
Sake or white wine 2 tbsp
Sugar 2 tbsp
Soy sauce 1 tbsp
Chinese chilli bean sauce (Toban-jan) 1 tsp
Water 100ml
Spring onions (chopped) as required

Method

1
My leftover meat and vegetable ingredients in the fridge.
2
Chop the potatoes into bite-size pieces, put them in a heat-resistant bowl, cover loosely with cling film, and heat in the microwave for 4-5 minutes.
3
Put 1 tbsp of oil in a frying pan, add the chicken and cook on high heat.
4
Fry for about 4 minutes, and when the chicken turns brown, add the bite-size chopped leek, thickly cut onion and microwaved potatoes. Continue frying.
5
When the vegetables are tender, add all the seasonings and continue to cook. Add a little extra water if required.
6
Turn over the leeks now and then so they are nicely fried evenly.
7
When the sauce is reduced to this extent, it's done. Serve on a plate and sprinkle with finely chopped spring onion if you like.

Tips & Note

Delicious Stir Fried Chicken and Potatoes Japanese Style

You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 1

Cook: 15 min

Ingredients

Chicken (breast or thigh) 1
Potatoes 150g
Leek 1
Onion 1/2
Salt and pepper as required
Vegetable oil 1 tbsp
Sake or white wine 2 tbsp
Sugar 2 tbsp
Soy sauce 1 tbsp
Chinese chilli bean sauce (Toban-jan) 1 tsp
Water 100ml
Spring onions (chopped) as required

Delicious Stir Fried Chicken and Potatoes Japanese Style

Recipe ID :3304 Posted on 03 OCT 2020

Serves 1

Cook 15min
views 119
printed 0

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You often have odd bits and bobs in the fridge. Use them up to make this delicious dish.

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Ingredients

Print Ingredients Email Ingredients
1
150g
1
1/2
as required
1 tbsp
2 tbsp
2 tbsp
1 tbsp
1 tsp
100ml
as required

Method

Cook
15min
1
My leftover meat and vegetable ingredients in the fridge.
2
Chop the potatoes into bite-size pieces, put them in a heat-resistant bowl, cover loosely with cling film, and heat in the microwave for 4-5 minutes.
3
Put 1 tbsp of oil in a frying pan, add the chicken and cook on high heat.
4
Fry for about 4 minutes, and when the chicken turns brown, add the bite-size chopped leek, thickly cut onion and microwaved potatoes. Continue frying.
5
When the vegetables are tender, add all the seasonings and continue to cook. Add a little extra water if required.
6
Turn over the leeks now and then so they are nicely fried evenly.
7
When the sauce is reduced to this extent, it's done. Serve on a plate and sprinkle with finely chopped spring onion if you like.
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