Chicken and Taro in Creamy Sauce Recipe

Name: Chicken and Taro in Creamy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Chicken thighs; 5 Satoimo (taro root); 1/2 Minced Japanese leek; 1 clove Ginger (minced); 5 tbsp Hon-Mirin (real mirin); 4 tbsp Soy sauce; 3 tbsp Sake; 2 tsp Sugar; 1 Plain flour; 1 Vegetable oil

Servings: persons

1
Peel the taro and slice into 1cm rounds (or half-moons) and briefly boil.
2
Cut the chicken into bite-sized pieces.
3
Score the chicken to prevent the pieces from shrinking.
4
Mix together the ingredients.
5
Coat the taro and chicken in flour and shake off any excess.
6
Heat a generous amount of oil in a pan, saute the taro over medium heat, then remove from the pan.
7
Add more oil to the pan, saute the chicken, then wipe the excess oil with a paper towel.
8
Return the taro from Step 4 to the pan and pour in the sauce from Step 2.
9
Increase the heat to high and stir well.
10
Once the sauce has reduced slightly, remove from heat and serve.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Chicken thighs, 5 Satoimo (taro root), 1/2 Minced Japanese leek, 1 clove Ginger (minced), and more.

Yes, Chicken and Taro in Creamy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Taro in Creamy Sauce

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