Sweet Potato and Chicken Stir-Fry in Oyster Sauce
Coated with oyster sauce for a Chinese flair
20 minutes
398kcal
0.4g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Completely shave the chicken and then cut the shavings into thin strips.
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Cut the sweet potato into pieces 4 cm (1-1/2 in.) long, then cut them into thin strips and soak in water.
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Heat the cooking oil in a pan over medium heat, and saute the minced onions making sure they do not burn. Add drained (2) and (1) and saute. Then, add the sake and cook covered for 4 minutes.
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Add (A) and quickly stir-fry.
Cooking Basics
Chicken breast - slicing into thin diagonal cuts / sogi-giri
Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.
Japanese long onion - finely chopped
Remove the roots of the Japanese long onion, and insert vertical cuts. Then chop up finely at right angles from end to end.
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