Sweet and Savory Chicken and Nagaimo Yam Stir Fry

Name: Sweet and Savory Chicken and Nagaimo Yam Stir Fry
Yield: 2 servings
Cuisine: American
Ingredients: 1 thigh Chicken thigh; 20 cm Nagaimo yam; 1 packet Shimeji mushrooms; 2 stalks Green onion; 1 tbsp Sesame oil; 3 tbsp ＊ Soy sauce; 2 tbsp ＊ Mirin; 1 tbsp ＊ Sugar

cookpad.japan @cookpad_jp

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.

Quickly frying the nagaimo makes them crispy.
Slowly frying them makes them soft and chewy.

Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.

Quickly frying the nagaimo makes them crispy.
Slowly frying them makes them soft and chewy.

Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

cookpad.japan @cookpad_jp

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.

Quickly frying the nagaimo makes them crispy.
Slowly frying them makes them soft and chewy.

Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

This was a recipe using kimchi, but I revised it as a sweet and savory sauce so that children could eat it as well.

Quickly frying the nagaimo makes them crispy.
Slowly frying them makes them soft and chewy.

Thoroughly cook the chicken all the way through. There's no need to add oil to the pan, just cover with a lid, and it will cook through easily. Recipe by sakurai

Saved

Ingredients

2 servings

1thigh Chicken thigh
20cm Nagaimo yam
1packet Shimeji mushrooms
2stalks Green onion
1 tbspSesame oil
3 tbsp＊ Soy sauce
2 tbsp＊ Mirin
1 tbsp＊ Sugar

Saved

Steps

1

Dice the chicken. Slice the nagaimo yam into 1-cm thick rounds. Chop the green onions into 2 cm lengths.
2

Fry the nagaimo yams in sesame oil until golden brown, then transfer to a dish.
3

Fry the chicken in the same frying pan used in Step 2 until the skin is crisp. Add the shimeji mushrooms, and quickly sauté.
4

Return the nagaimo yams to the frying pan, and add the green onions. Pour in the ＊ ingredients, cook until liquid boils down, then it's ready to serve.