Japanese Chicken and Potato Stir-Fry
15Min
2Servings
380Cal
EasyLevel
Kid friendlygluten-freedairy-free
#stir-fry#quick#one-pan
Equipment
Knife
Cutting board
Peeler
Wok
Spatula
Stove
Ingredients
Main Ingredients
raw chicken pieces (cut into bite-sized pieces)
250 g
potato (peeled, cubed)
200 g
green bell pepper (sliced)
1 pc
red onion (sliced)
0.5 pc
olive oil
15 ml
salt
3 g
black pepper
1 g
Instructions
1
Prepare vegetables
Peel and cube the potato, slice the bell pepper and half the red onion.
2
Fry chicken
Heat oil in a wok and fry chicken pieces until lightly golden.
6 minMedium-high heattimer 6 min
3
Add vegetables
Add potato cubes first, cook 4 minutes, then add peppers and onion.
9 minMedium heattimer 9 min
4
Season and finish
Season with salt and black pepper, stir well and serve hot.
Storage
Fridge: 2 days
Reheat: Microwave 2 minutes or skillet 3-4 minutes
Best consumed fresh. Reheat gently to avoid drying out the chicken.
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