Teriyaki Chicken and Potatoes

An easy weeknight dinner, this teriyaki chicken and potato dish is comfort food, Japanese style.

Course dinner

Cuisine Japanese

Diet Low Calorie, Low Fat

Keyword teriyaki chicken and potatos, teriyaki potatos

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings people

Calories 388kcal

Chop your potatoes into bite sized pieces (on the smaller end, see video above), and place on microwave safe plate in single layer.
1 1/2 pounds potatoes
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.
1 1/2 pounds chicken breast (or thighs or tenderloin), 2 t soy sauce, 1 T sugar
Drain the sauce and sprinkle starch over the chicken and mix until fully combined.
1/3 cup potato or corn starch
Combine ingredients for the sauce and set aside.
6 T soy sauce, 2 T sugar, 1/4 cup mirin, 1/4 cup sake
Heat a couple of tablespoons of oil in a non-stick pan over medium heat.
cooking oil
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.
1 T unsalted butter
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)