Recipe
Potato Teriyaki chicken
10 min
Calories 447 kcal
*Calories are for one serving.
Ingredients (2 servings)
| Potato | 150 g |
|---|---|
| Chicken thigh | 200 g |
| Cake flour | 1 tablespoon |
| Kadoya roasted sesame oil | 1 tablespoon |
| [A] Soy sauce | 1.5 tablespoons |
| [A] Sake | 1 tablespoon |
| [A] Sugar | 1 tablespoon |
| [A] Mirin | 1 tablespoon |
| Kadoya roasted sesame oil | 1 tablespoon (for finishing) |
| Black pepper | as needed |
| Finely chopped spring onions | as needed |
Directions (10 min)
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Wash and peel the potato, place it in a microwave-safe container, cover the potato with a damp paper towel, loosely cover the container with plastic wrap, and microwave at 600W for 5 minutes.Then, cut the potato into bite-sized pieces.
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Cut the chicken thigh into bite-sized pieces and coat with cake flour.
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Heat Kadoya roasted sesame oil in a frying pan, add the chicken from step 2 and potato from step 1, and stir-fry over medium heat until the chicken is browned.
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Reduce to low heat, add the [A] ingredients, and simmer until the sauce thickens.
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Turn off the heat, drizzle with Kadoya roasted sesame oil for finishing, and sprinkle with black pepper. Garnish with chopped green onions if desired.
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