Sweet and Savory Chicken and Potato Stir Fry With Ketchup

• 1/2 Chicken thigh
• 2 medium Potatoes
• 1 pack Shimeji mushrooms
• 1 pinch Salt
• 1 pinch Pepper
• 1/2 tsp each Soy sauce and sake
• 2 tbsp Ketchup
• 2 tbsp Vinegar
• 1 tbsp Soy sauce
• 1 1/2 tbsp Honey
• 1 tbsp Vegetable oil
• 1 Dried parsley

1. Peel the potatoes and cut into bite-sized pieces.
2. Put into a bowl of water then drain.
3. Spread out in a heatproof container, cover with plastic wrap and microwave for 3 minutes.
4. Shred apart the shimeji mushooms and rinse quickly.
5. Cut the chicken into bite sized pieces, and put into a plastic bag with the ingredients marked (salt, pepper, soy sauce, sake).
6. Massage lightly over the bag.
7. Put the microwaved potatoes in a frying pan with oil, and stir fry until browned.
8. Add the chicken and shimeji mushrooms and continue stir frying.
9. When the chicken is cooked through, add the ingredients marked (ketchup, vinegar, soy sauce, honey) and stir rapidly to evaporate the moisture.
10. Transfer to a serving plate, scatter with parsley and serve.

chicken thigh, potatoes, pack, salt, pepper, soy sauce, ketchup, vinegar, soy sauce, honey, vegetable oil, parsley

Taken from cookpad.com/us/recipes/169607-sweet-and-savory-chicken-and-potato-stir-fry-with-ketchup (may not work)