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Ingredients Teriyaki Chicken Tenders and Potato:

1. Need 8 Chicken tenders
2. Get 3 - Potatoes (medium)
3. Make ready 4 tbsp Katakuriko
4. Provide 1 tsp ● Soy sauce
5. Take 1 tbsp of ●Sugar
6. Take 3 tbsp of ○ Soy sauce
7. Prepare 1 tbsp for ○ Brown or muscovado sugar
8. Make ready 2 tbsp - ○ Mirin
9. Require 2 tbsp of ○ Sake
10. Require 5 grams of Butter

Teriyaki Chicken Tenders and Potato steps:

1. Cut the potatoes into bite-sized, put in a heatproof container and cover with plastic wrap. Microwave for about 7 minutes.
2. Remove the sinew from the chicken tenders and cut into bite sized pieces. Put the chicken into a plastic bag and add the ● ingredients. Marinate in the refrigerator for about 5 minutes.
3. Transfer the chicken to a shallow container and pat dry any moisture with paper towels. Coat the chicken with katakuriko. In a separate small bowl, combine the ○ ingredients.
4. Pour 3 tablespoons of vegetable oil in a heated frying pan, add the chicken from Step 3, and fry.
5. When one side has browned, turn the pieces over, cover with a lid on and steam-fry for a minute until cooked through. Remove the lid and cook until browned.
6. Put the potatoes into the pan and stir-fry. Don't mix too much.
7. Add the butter, and when it has melted, add the ○ sauce. Stir fry until there's no moisture left in the pan and it's done!

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