Recipe of Favorite Sweet and Savory Chicken and Potato Stir Fry With Ketchup

Hey everyone, it's Drew, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Sweet and Savory Chicken and Potato Stir Fry With Ketchup. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Sweet and Savory Chicken and Potato Stir Fry With Ketchup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet and Savory Chicken and Potato Stir Fry With Ketchup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet and Savory Chicken and Potato Stir Fry With Ketchup is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must prepare a few ingredients. You can have Sweet and Savory Chicken and Potato Stir Fry With Ketchup using 12 ingredients and 7 steps. Here is how you can achieve it.

I became a tester for Mizkan Well Aged Vinegar, so I tried it in this recipe. Take your time to stir fry the potato well. It might splatter when you add the ※ ingredients to be careful. For 2-3 servings. Recipe by Mokobu- mama

Ingredients and spices that need to be Prepare to make Sweet and Savory Chicken and Potato Stir Fry With Ketchup:

1. 1/2 Chicken thigh
2. 2 medium Potatoes
3. 1 pack Shimeji mushrooms
4. 1 pinch ◎ Salt
5. 1 pinch ◎ Pepper
6. 1/2 tsp each ◎ Soy sauce and sake
7. 2 tbsp ※ Ketchup
8. 2 tbsp ※ Vinegar
9. 1 tbsp ※ Soy sauce
10. 1 1/2 tbsp ※ Honey
11. 1 tbsp Vegetable oil
12. 1 Dried parsley

Steps to make to make Sweet and Savory Chicken and Potato Stir Fry With Ketchup

1. Peel the potatoes and cut into bite-sized pieces. Put into a bowl of water then drain. Spread out in a heatproof container, cover with plastic wrap and microwave for 3 minutes.
2. Shred apart the shimeji mushooms and rinse quickly. Cut the chicken into bite sized pieces, and put into a plastic bag with the ingredients marked ◎ (salt, pepper, soy sauce, sake).
3. Massage lightly over the bag.
4. Put the microwaved potatoes in a frying pan with oil, and stir fry until browned.
5. Add the chicken and shimeji mushrooms and continue stir frying.
6. When the chicken is cooked through, add the ingredients marked ※ (ketchup, vinegar, soy sauce, honey) and stir rapidly to evaporate the moisture.
7. Transfer to a serving plate, scatter with parsley and serve.

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