Fried chicken, green beans & carrot with sticky sauce
- Serves: 2
- Calories: 429 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Tori to ingen to ninjin no ankake-itame
- 10 1/2 ounces boneless chicken breast or thigh
- 2 ounces green beans (string beans)
- 4 ounces large carrot
- 1 tablespoon salad oil
Cut the chicken into bite-size pieces.
Cut the green beans (string beans) diagonally into 2 in. pieces.
Cut the carrot in half. Slice as shown in the picture.
Heat the salad oil in a frying pan over a medium flame. Sear the chicken pieces. After they change color, add the vegetables. Sear for a couple of minutes.
Add the chicken broth (or Chinese soup stock) and soy sauce, and stir. Add the salt, pepper and sugar, and stir.
Bring to a boil and simmer for 1 minute. While the mixture is simmering, dissolve the potato starch in the water. After 1 minute, add the dissolved potato starch to the pan and stir until the mixture becomes creamy.
Chicken and vegetables entwined with the sticky sauce gives this dish a unique flavor.
Japanese foods recipes
Int'l. recipes with a Japanese twist