Chicken breast becomes dry and hard when you stir fry (compared to thigh meat) but this recipe shows you how to make chicken breast soft and tasty.
3/4 lb chicken breast (cut into bite sizes)
1 big potato (1 pound) (cut into bite sizes)
4 oz carrot (chopped)
1/2 medium onion (187g, sliced)
4 oz green pepper (sliced)
2 shiitake mashuroom (thin sliced)
4g ginger (minced)
4 tsp soy sauce
4 tsp mirin
4 tsp sake
2 tsp sugar
3 tsp katakuriko
Mix spices (soy sauce, mirin, sake, sugar) in a small bowl.
Sprinkle katakuriko on chicken
Heat oil in a frying pan, add ginger, and stir chicken for 2 minutes over medium heat.
Add potato, carrot, onion and stir for 5 minutes over medium heat.
Add shiitake and green pepper and stir for 5 minutes over medium heat.
Add mixed spices and stir for 2 minutes over small heat.
Serve and enjoy!