Sweet & Salty Chicken Stir-Fry Using White Chicken Meat

1. 1

   Cut the chicken on the diagonal into bite-sized dishes.

2. 2

   Cut up the potatoes and peppers to about the same size.

3. 3

   I used some asparagus this time too.

4. 4

   Coat everything in Step 1 with katakuriko.

5. 5

   Everything will be coated with sauce later, so there's no need to season at this stage.

6. 6

   Deep fry everything until crispy.

7. 7

   Mix the A ingredients together (soy sauce, mirin, sake, sugar).

8. 8

   Pour the combined sauce to a frying pan and bring to a boil.

9. 9

   Add the well drained fried ingredients and toss well to coat with the sauce.

10. 10

    Done!

11. 11

    Use any vegetables you like!

12. 12

    Use up the leftover veggies in the fridge - or try any combination you like.

13. 13

    I recommend kabocha squash, sweet potatoes and eggplant.

14. 14

    The fried potatoes are a definite must as well.

15. 15

    Your stir fry is done!

* Per serving · 4 servings · Values may vary.

No additional tips available.