Chicken breast and sweet potato stir-fried with oyster sauce and sweet and sour sauce

 

[Ingredients (Serves 4)]

2 chicken breasts

1 sweet potato (300g)

A [3 ​​tablespoons water, 1 teaspoon each sake and soy sauce]

Potato starch, to taste

3 tablespoons salad oil

B [4 tablespoons sake, 2 tablespoons oyster sauce, 2 teaspoons each vinegar and soy sauce]

2 tablespoons toasted white sesame seeds

[Preparation]

(1) Wash the sweet potato thoroughly and cut it into 1cm-thick half-moon slices with the skin on. Place on a heat-resistant plate, sprinkle with the amount of water specified, and loosely cover with plastic wrap. Microwave (600W) for about 5 minutes, then drain.

(2) Remove the skin from the chicken and cut it into bite-sized pieces. Place in a bowl, rub in A, and coat each piece with potato starch.

(3) Heat salad oil in a frying pan over medium heat, add (2) and cook for about 5 minutes, turning occasionally. Once the chicken is cooked through, remove excess oil from the frying pan with a paper towel, add (1) and the mixed B ingredients, and stir-fry until golden brown. Add the sesame seeds and stir-fry briefly.