Sweet-and-Sour Stir-Fry: Chicken Breast & Root Vegetables

Sweet-and-Sour Stir-Fry: Chicken Breast & Root Vegetables

A rice-friendly sweet-and-sour stir-fry of chicken breast with renkon (lotus root) and sweet potato. The trick: slowly cook the vegetables to draw out their sweetness, while keeping the chicken tender. Great for bento, too.

日本料理Main2 servings40 min(Prep 10 min + Cook 30 min)450 kcal

Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

コウケンテツと申します。大阪府出身、お料理のお仕事しております。

9recipes·1cooked

INGREDIENTS

Ingredients

2 servings
1

Step 1

Slice the renkon (lotus root) 1cm thick and soak in water.

  • Lotus root (renkon)to taste
2

Step 2

Slice the sweet potato 1cm thick and soak in water.

  • Sweet potatoto taste
3

Step 3

Cut the chicken breast into 1cm strips, lightly pound, and season with salt and sake.

  • Chicken breastto taste
  • Sweet potatoto taste
  • Salta dash
  • Sakea dash
4

Step 4

Dust the chicken breast generously with potato starch.

  • Chicken breastto taste
  • Potato starchto taste
5

Step 5

Pat the renkon and sweet potato dry and dust with potato starch.

  • Lotus root (renkon)to taste
  • Sweet potatoto taste
  • Potato starchto taste
6

Step 6

Cook the renkon and sweet potato slowly over low heat, then remove.

  • Lotus root (renkon)to taste
  • Sweet potatoto taste
  • Oilto taste
7

Step 7

Sear the chicken breast until golden brown.

  • Chicken breastto taste
  • Oilto taste
8

Step 8

Make the sweet-and-sour sauce with soy sauce, sugar, sake, vinegar, garlic, and toasted sesame seeds.

  • Sakea dash
  • Soy sauceto taste
  • Sugargenerous
  • Vinegarplenty
  • Garlic (grated)optional
  • Toasted sesame seedsplenty
9

Step 9

Wipe excess oil from the chicken and return the renkon and sweet potato to the pan.

  • Chicken breastto taste
  • Lotus root (renkon)to taste
  • Sweet potatoto taste
10

Step 10

Pour in the sweet-and-sour sauce and toss to coat.

  • Soy sauceto taste
  • Sugargenerous
  • Sakea dash
  • Vinegarplenty
  • Garlic (grated)optional
  • Toasted sesame seedsplenty

INSTRUCTIONS

Instructions

  1. 1

    Slice the renkon (lotus root) 1cm thick and soak in water.

    0:33
  2. 2

    Slice the sweet potato 1cm thick and soak in water.

    1:48
  3. 3

    Cut the chicken breast into 1cm strips, lightly pound, and season with salt and sake.

    2:37
  4. 4

    Dust the chicken breast generously with potato starch.

    4:08
  5. 5

    Pat the renkon and sweet potato dry and dust with potato starch.

    4:36
  6. 6

    Cook the renkon and sweet potato slowly over low heat, then remove.

    5:37
  7. 7

    Sear the chicken breast until golden brown.

    7:09
  8. 8

    Make the sweet-and-sour sauce with soy sauce, sugar, sake, vinegar, garlic, and toasted sesame seeds.

    7:59
  9. 9

    Wipe excess oil from the chicken and return the renkon and sweet potato to the pan.

    9:12
  10. 10

    Pour in the sweet-and-sour sauce and toss to coat.

    9:30
  11. 11

    Plate up and serve.

    10:27

TIPS

Tips

  • 1

    レンコンとさつまいもは焦げ付かないように弱火でじっくり焼く

  • 2

    鶏むね肉は叩いて柔らかくし、片栗粉を厚めにまぶすことでジューシーに仕上がる

  • 3

    甘酢ダレのニンニクはお好みで調整

  • 4

    他の根菜（人参、ごぼう、かぼちゃなど）でも美味しく作れる

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