Stir-fried Chicken Thigh, Sweet Potato, and Lotus Root in Sweet and Sour Teriyaki Sauce

 

Ingredients (Serves 2)

Chicken thigh (cut into bite-sized pieces): 1 piece (approx. 300g)

Sweet potato: 1/2 (approx. 100g)

Lotus root: 100g

Potato starch: 2 tbsp

Vegetable oil: 1 tbsp

[A] Ponzu soy sauce: 2 tbsp

[A] Mirin: 1 tbsp

[A] Sugar: 1/2 tbsp

[A] Sake: 1 tsp

Toasted black sesame seeds: As desired

Instructions

① Wash the sweet potato well (leave the skin on), cut into bite-sized irregular chunks (*rangiri*), soak in water for about 5 minutes, drain, and place in a heat-resistant bowl.

② Peel the lotus root, cut into 7–8mm thick quarter-rounds (*ichō-giri*), and add to the bowl with the sweet potato. Cover loosely with plastic wrap and microwave at 600W for 4–5 minutes until tender. Let cool slightly, pat dry, and coat with potato starch.

③ Heat the vegetable oil in a frying pan over medium heat. Place the chicken thighs skin-side down and cook undisturbed for about 3–4 minutes. Once browned, flip the chicken over and add the vegetables from step ②. Cook for another 4–5 minutes until the meat is cooked through and the vegetables are browned on the surface.

④ Wipe away excess oil from the pan with a paper towel, then pour in the [A] mixture. Stir-fry over medium heat for 1–2 minutes, tossing the ingredients well, until the liquid reduces and a glossy glaze forms. Sprinkle with toasted black sesame seeds to finish.

Serve topped with chopped green onions if desired!