Kyoto Chicken Stir-Fry
A quick and savory stir-fry featuring tender chicken breast, crisp broccoli, and roasted potatoes in a rich, buttery sauce, served with juicy tomatoes for a balanced and flavorful Asian-inspired meal.
- Prep
- 12 min
- Cook
- 15 min
- Total Time
- 27 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Asian
Ingredients
- 1lbpotatoes, diced
- 2cupsbroccoli, florets
- 3tbspsbutter
- 1lbchicken breast, cubed
- 2cupstomatoes, halved
Step-by-Step
- 1
Preheat your oven to 400°F. Toss the diced potatoes with 1 tablespoon of the butter and spread them out on a baking sheet. Roast for 15 minutes, or until the potatoes are tender and lightly browned.
15m400°F - 2
While the potatoes are roasting, heat the remaining 2 tablespoons of butter in a large skillet or wok over medium-high heat. Add the cubed chicken and sauté for 5-7 minutes, or until the chicken is cooked through and no longer pink.
7mmedium-high heat - 3
Add the broccoli florets to the skillet and continue to stir-fry for 3-4 minutes, or until the broccoli is crisp-tender.
4mmedium-high heat - 4
Add the roasted potatoes to the skillet and toss everything together until well combined and heated through, about 2-3 minutes.
3mmedium-high heat - 5
Finally, add the halved tomatoes to the skillet and gently toss to incorporate. Cook for an additional 1-2 minutes, just to warm the tomatoes.
2mmedium-high heat