Stir-Fried Chicken with Potatoes (Thịt Gà Xào Khoai Tây)

Vietnamese people are familiar with stir fried beef with potatoes (Thịt bò xào khoai tây). This dish is one of my favorites because I love potatoes. Unfortunately, I am allergic to beef; therefore, I have to use chicken for this dish. I am very happy with the recipe. To prepare this dish, I bake the potatoes instead of deep frying as some of the recipes call for. This is another way to make this dish with less fat. the ingredients are easy to find and simple to make. Absolutely, guests and family will love this dish.

Ingredients:
1 lb. chicken breasts and thighs, boneless and skinless
1 lb. potatoes, peeled, sliced, and cut into thick strips
2 garlic cloves, minced
1 shallot, chopped
1 tbs fish sauce
1 tbs cooking wine
1/2 tsp salt
1/4 tsp black pepper
Sauce:
1/2 cup water
1/2 tsp salt
1 tsp soy sauce
2 tsp cornstarch
1 tsp sugar
Other ingredients:
3 green onions, cut into 3 inch lengths
1 medium white onion, cut into wedges
1 medium tomato, cut into wedges
Chopped cilantro

Directions:
Preheat oven to 375°.
Slice chicken into 1/4 inch thick pieces and place into a mixing bowl. Add minced garlic, shallot, cooking wine, and fish sauce. Marinate for 1 hour.
On a baking sheet, spray cooking oil. Without touching each other, arrange the potatoes on the baking sheet.

Sprinkle with salt and pepper. Spray cooking oil on top of the potatoes and bake in preheated oven for 40 minutes or until crispy.

Combine the sauce and set aside.
In a large sauté pan, add 2 tbs of peanut oil. Add chicken and cook for 3 to 5 minutes.

 

 

 Add white onions and tomatoes. Stir and cook for 2 minutes.

Add sauce and baked tomatoes. Stir to combine.

 Add green onions and cilantro.

 

Serve with rice.