Chicken and Potato Stir-Fry (Vietnamese Style)

This is a very familiar home-style dish in many Vietnamese families.  We often joke about whether it should be called chicken and potato stir-fry or potato and chicken stir-fry.  The name usually reflects the household situation—when there’s more chicken, chicken comes first; when potatoes take the lead, potatoes come first.

Traditionally, wealthier families might use beef instead of chicken.  Today, especially for Vietnamese families living in Western countries where food is more accessible, chicken has become a popular choice.  It’s nutritious, lower in fat, and still very flavorful—so it remains my preferred protein for this dish.

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Ingredients:

• ½ lb. chicken breast
• ½ lb. potatoes
• 1 white onion
• 2 green onions
• 2 garlic cloves, minced

Chicken Marinade Ingredients:

• 1 tsp cornstarch
• 1 tsp soy sauce
• 1 tsp cooking wine
• 1 tsp oyster sauce
• 1 tsp vinegar

Stir-Fry Sauce Ingredients:

• ½ cup water
• 1 tbsp soy sauce
• 1 tsp oyster sauce
• ½ tsp salt
• 1 tsp fish sauce
• 1 tbsp sugar
• 1 tbsp chicken seasoning powder
• 1 tbsp cornstarch
• ¼ tsp black pepper

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·       Directions:

1.  Preparing the chicken:
Rinse the chicken breast and cut into bite-sized pieces (about ½ inch).  In a bowl, marinate the chicken with all the chicken marinade ingredients.  Mix well and let marinate for 30 minutes.

2.  Preparing the vegetables:

o    Peel and wash the potatoes, then cut into ½-inch cubes.  Soak them in lightly salted water for about 20 minutes to prevent browning and help them crisp up later.

o    Peel the onion and cut it into wedges.

o    Chop the green onions and set aside.

3.  Frying the potatoes:
Drain the potatoes and pat them dry.  Heat a small amount of oil in a pan and fry the potatoes until golden brown.  Remove and place on a plate lined with paper towels to drain excess oil.

4.  Mixing the stir-fry sauce:
In a separate bowl, combine all the stir-fry sauce ingredients and stir until well mixed.

5.  Cooking the chicken:
Heat a little oil in a pan or wok over medium heat.  Add the minced garlic and sauté until fragrant.  Add the marinated chicken and stir-fry for about 6–7 minutes, until the chicken is lightly golden and mostly cooked through.

6.  Combining and finishing:
Pour in half of the stir-fry sauce and mix gently.  Add the fried potatoes and onion wedges, stirring carefully so the potatoes don’t break apart.  Add the remaining sauce, lower the heat, and let everything simmer for about 5 minutes until the sauce thickens and coats the ingredients evenly.

7.  Serving:
Turn off the heat, sprinkle with chopped green onions, and serve hot with steamed rice.