Potatoes and Chicken Stir-Fry Seasoned with KOMBU TSUYU and Butter
Rich aroma of "KOMBU TSUYU" and butter garnish the seasonal potatoes, which makes this dish perfect for a side or an appetizer along with alcohol drinks. This dish is also perfect for bento lunch as it can be eaten cold.
PREPARATION
- Wash new potatoes well, cut into bite-size with skin, and place on a heat-resistance dish. Lightly cover the dish with plastic wrap, and microwave (500w) for 5 minutes (pierce a wooden skewer to see if it easily goes into the potatoes). Cut chicken into bite-size.
- On a heated frying pan with butter, place the chicken with skin down. Once the surface turns to golden brown, flip them over, and make some space for potatoes. Add the potatoes. Cover the pan with lid and steam-fry for 5 minutes over low heat.
- Take off the lid. Wipe off excessive fat if any. Put the pan over medium heat and coat with "KOMBU TSUYU" and butter. Season with salt and pepper.
| Servings | 4 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 196 Calories |
| Sodium (1 serving) | 1.1 g |
| Author | KAZUMI OKUDA |
Ingredients
4 small pcs New potatoes
1 thigh Chicken thigh (boneless)
2 tablespoons KOMBU TSUYU
1 tablespoon Butter
PREPARATION
- Wash new potatoes well, cut into bite-size with skin, and place on a heat-resistance dish. Lightly cover the dish with plastic wrap, and microwave (500w) for 5 minutes (pierce a wooden skewer to see if it easily goes into the potatoes). Cut chicken into bite-size.
- On a heated frying pan with butter, place the chicken with skin down. Once the surface turns to golden brown, flip them over, and make some space for potatoes. Add the potatoes. Cover the pan with lid and steam-fry for 5 minutes over low heat.
- Take off the lid. Wipe off excessive fat if any. Put the pan over medium heat and coat with "KOMBU TSUYU" and butter. Season with salt and pepper.
