Buttered Chicken and Potatoes

Jaga-bata Chicken

  • By
    Maki Shibata
  • Time
    15 minutes
Buttered Chicken and Potatoes

Looking for a meal prep recipe? You can easily make batches of buttered chicken and potatoes by seasoning the ingredients beforehand and storing them in the fridge. Once you're ready to fry them, just take them out and saute the ingredients in a frying pan. Easy peasy!

Nutrition per Serving
  • Calories
    373
  • Sodium
    727mg
  • Fat
    22.1g
  • Protein
    23.8g
  • Carbs
    16.2g
  • Fiber
    8.2g
  • Cholesterol
    122mg

Ingredients

Servings
-
2
+
Imperial
  • Chicken thigh
  • 5.29  oz Potatoes
  • 1.76  oz Shimeji mushroom
    • A
    • 0.5  tsp Grated garlic
    • tsp Sugar
    • tbsp Sake
    • tbsp Soy sauce
  • 0.35  oz Butter
  • to taste Salt
  • to taste Black pepper

Instructions

Step 1

  •  Cut chicken thigh into bite-sized pieces. Place in a storage bag along with ingredients A and knead lightly to help the chicken absorb the ingredients.
  • Cut the potatoes into 8mm half-moon slices and loosen then shimeji mushrooms.

Buttered Chicken and Potatoes

Step 2

Melt butter in a pan over medium heat. Add the chicken along with the sauce it was marinated in. Add the potatoes, cover the pan with a lid, and heat for 2-3 minutes.

Step 3

Turn the chicken and potatoes over, add the shimeji mushrooms and saute for 2-3 more minutes. Add salt and pepper to taste.

Tips

This recipe is great for meal prep. Try seasoning the chicken on weekends so all you have to do is cook them on weekdays. Garlic, butter, and soy sauce are full of flavor and will whet your appetite.

Registered Dietitian, Director of Emish

All smiles at the dining table! Based on her experience in food service management, nutritional counseling, and food planning, development, and sales, she now appears on cooking programs, publishes recipes and columns in publications and web media, and develops and produces menus for food manufacturers and restaurants.