Stir-fried Sweet Potato with Skin & Chicken with Sesame Drizzle

This recipe is easy to prepare with just a few ingredients and is a good source of protein and fiber. Using the whole chicken, including the skin, helps reduce food waste

MAIN 15 MINS NON VEGETARIAN ASIA FOOD WASTE TIP

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Ingredients

(For two portions)

Chicken (thigh is recommended) 150g

1 sweet potato (150g)

A pinch of salt and pepper

1 bag of shimeji mushrooms

20 g mixed nuts

1 tablespoon oil

3 tablespoons sesame dressing

[Note ] Use your favorite dressing. Thousand Island dressing, French dressing, Caesar dressing and Onion dressing, etc. can be used compatibility.

Nutrition Information

Below is the nutritional information for one serving.

calories/energy 472.5Kcal
carbohydrates　 32.9ｇ
protein 16.9ｇ
fat 33.2ｇ
saturated fatty acids 5.7ｇ
dietary fiber 4.8ｇ
carbohydrates 28.1ｇ

Instructions

Cut chicken into bite-sized pieces and sweet potatoes into 2 cm wide half-moon slices. Sprinkle salt and pepper.
Remove the stems from the shimeji mushrooms and break the shimeji mushrooms into pieces. Roughly chop mixed nuts.
Heat oil in a frying pan and brown [1]chicken and sweet potatoes on both sides.
When cooked, add [2] the shimeji mushrooms and mixed nuts and stir-fry them. Pour in the sesame dressing and mix them all.
Serve on a dish.

[Cooking Tips, Variety of Seasonings]

・ Microwave the sweet potatoes first to shorten the time.

・ Add a dash of gochujang (Korean red chili paste) to make it a perfect accompaniment to alcoholic beverages.

Food Waste Tip

Use the chicken with the skin on, as the skin is rich in nutrients.
We recommend leaving the sweet potato with the skin on, as the whole vegetable is more nutritious when used whole.
Dressing, which tend not to be used up, are ideal for seasoning stir-fries.