Good morning here we will give you a recipe sweet and savory chicken and potato stir fry with ketchup which is appetizing The way making it is very very easy. You just need to be careful to get results from sweet and savory chicken and potato stir fry with ketchup which has aroma and taste that able evoke our tastes.

So that the result of sweet and savory chicken and potato stir fry with ketchup, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want prepare sweet and savory chicken and potato stir fry with ketchup the delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings required for prepare

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

When oil smokes, add chicken in one layer. When chicken browns on one side, turn or toss and cook on other side. Make sauce by whisking together garlic, ginger, honey, soy sauce, ketchup, sesame oil, and sesame seeds. Toss chicken with cornstarch until evenly coated.

How to cook 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.
8. Done and ready to serve!

In a wok or large skillet, heat cooking oil over medium-high heat. Add in oil (enough to cover the chicken) in a pan, and turn the heat to medium-high. Optional: remove the chicken, set it aside. Remove and set aside on a cooling rack placed on top of paper towels, to drain chicken of excess oil. Deglaze the pan with white wine (or chicken broth).

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