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

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

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

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

Dust the chicken breast generously with potato starch.

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

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

Sear the chicken breast until golden brown.

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

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

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

Plate up and serve.