Diced Sweet Potato and Chicken Chinese-Style Stir Fry

• 150 grams Chicken thigh meat
• 2 small Japanese sweet potato
• 2 tsp A. Soy sauce
• 1 tsp A.. Sake (cooking sake or shaoxing wine are OK too)
• 1 tbsp A. Katakuriko
• 1 tsp A. Grated ginger
• 1 and 1/2 teaspoons B. Soy sauce
• 1 tbsp B. Sake (cooking sake or shaoxing wine are OK too)
• 1 tsp B. Chicken soup stock granules (Chinese or normal style)
• 1 tbsp Vegetable oil (or olive oil)

1. Dice the chicken into 1 cm pieces.
2. Combine with the A. ingredients and marinate for about 5 minutes.
3. Wash the sweet potatoes very well, and dice into 1 cm pieces with the skins on.
4. Soak in a bowl of water to get rid of the bitterness.
5. Heat up a frying pan and add 1 tablespoon of oil.
6. Stir-fry the chicken over medium heat.
7. When the chicken is lightly browned, add the well drained sweet potatoes and stir-fry together.
8. When a bamboo skewer goes easily through a piece of sweet potato, add the B. ingredients and stir-fry until there's no moisture left in the pan.
9. Done!

chicken thigh, potato, soy sauce, a, ginger, soy sauce, chicken soup stock granules, vegetable oil

Taken from cookpad.com/us/recipes/170976-diced-sweet-potato-and-chicken-chinese-style-stir-fry (may not work)