An easy weeknight dinner, this teriyaki chicken and potato dish is comfort food, Japanese style.
Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer. Cover with plastic wrap and microwave for about 5 minutes or until potatoes are cooked through and can easily be pierced with the tip of a knife. Salt the potatoes to taste (you will be adding sauce later, so you don't need too much) and set aside.
Cut chicken into bite sized pieces and marinate with the soy sauce and sugar for 5-10 minutes. Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
Combine ingredients for the sauce and set aside.
Heat a couple of tablespoons of oil in a non-stick pan over medium heat. Add the chicken and allow to cook, without mixing, until browned. Flip the chicken and place lid on pan to cook through. Add the potatoes and butter, and stir until butter is melted. Add the sauce and allow to cook, stirring occasionally, until the sauce is reduced to a glaze. Remove from heat and serve with rice.
Adapted from: cookpad (japanese)