Chinese Recipes
Chicken Thighs and Potato Stir-Fry
This hearty chicken and potato stir-fry combines tender chicken thigh pieces, soft potatoes, and colorful vegetables in a rich, savory sauce. Enhanced with fermented bean paste, tomato paste, and aromatic spices, the dish develops deep flavor while remaining comforting and family-friendly. Perfect served with steamed rice for a satisfying weeknight meal.
- Total
- 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Recipes
- Method
- Stir-fry
- Total Time
- 30 minutes
- Difficulty
- Average
- Main Ingredient
- Large Chicken Thigh
Introduction
This hearty chicken and potato stir-fry combines tender chicken thigh pieces, soft potatoes, and colorful vegetables in a rich, savory sauce. Enhanced with fermented bean paste, tomato paste, and aromatic spices, the dish develops deep flavor while remaining comforting and family-friendly. Perfect served with steamed rice for a satisfying weeknight meal.
This Chicken Thighs and Potato Stir-Fry recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Ready in about 30 minutes, so it can fit into a busy cooking day.
- Breaks the method into manageable steps instead of assuming you already know the technique.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook chicken with clear preparation and cooking cues.
- Gives the dish a clear salty and fresh flavor profile without making the method feel complicated.
Ingredients
- 1 piece Large Chicken Thigh
- 2 pieces Potatoes
- 1 piece Green Peppers
- 1 piece Tomatoes
- 1 bunch Scallions
- 1 piece Ginger
- 3 cloves Clove of Garlic
- 2 pieces Star Anise
- 1 tablespoon Sugar
- To taste Salt
- 1 tablespoon Peanut Fermented Bean Paste
- 1 tablespoon Oyster Sauce
- 2 tablespoons Soy Sauce
- 1 teaspoon Chicken Seasoning
- 5 pieces Dried Red Chilies
- 2 tablespoons Tomato Paste
- 1 tablespoon Rice Wine
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Large Chicken Thigh
Chicken adapts well to quick stir-fries, steaming, soups, and soy-based braises.
Potatoes
This ingredient helps define the flavor, texture, or structure of the dish.
Green Peppers
Chilies or peppers add aroma, color, and heat; adjust the amount to fit your table.
Tomatoes
This ingredient helps define the flavor, texture, or structure of the dish.
bunch Scallions
Scallions add freshness and are useful both as an aromatic base and as a finishing flavor.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Step-by-Step Instructions
Step 1
Prepare and measure all ingredients before cooking.
Step 2
Cut the chicken thigh into bite-sized pieces. Blanch briefly in boiling water to remove impurities, then drain and set aside.
Step 3
Peel and cut the potatoes into chunks and soak them in water. Slice the green pepper, cut the tomato into wedges, and prepare the scallions, ginger, and garlic.
Step 4
Heat oil in a wok or skillet. Add the sugar and cook over medium-low heat until it turns into a light caramel.
Step 5
Add the chicken pieces and stir-fry until evenly coated with the caramelized sugar.
Step 6
Add scallions, ginger, dried chilies, and star anise. Stir-fry until fragrant.
Step 7
Stir in the fermented bean paste and tomato paste. Cook briefly until the seasonings become aromatic.
Step 8
Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
Step 9
Add the potato chunks and continue cooking until they are tender and have absorbed the flavors.
Step 10
Add the green pepper, tomato wedges, and garlic slices. Season with chicken seasoning and stir until everything is well combined.
Step 11
Transfer to a serving plate and serve hot.
Step 12
Enjoy the finished chicken and potato stir-fry with rice.
Cooking Tips
- Because fermented bean paste is naturally salty, adjust the amount of additional salt carefully. The quantity of seasonings can be modified to suit personal taste. Adding the green pepper and tomato near the end helps preserve their color and freshness.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Use it as a small side dish with congee, noodles, dumplings, or a rich braised main.
- A small portion can brighten heavier dishes because the sour, salty flavor cuts through richness.
Recipe Card
This hearty chicken and potato stir-fry combines tender chicken thigh pieces, soft potatoes, and colorful vegetables in a rich, savory sauce. Enhanced with fermented bean paste, tomato paste, and aromatic spices, the dish develops deep flavor while remaining comforting and family-friendly. Perfect served with steamed rice for a satisfying weeknight meal.
Ingredients
- 1 piece Large Chicken Thigh
- 2 pieces Potatoes
- 1 piece Green Peppers
- 1 piece Tomatoes
- 1 bunch Scallions
- 1 piece Ginger
- 3 cloves Clove of Garlic
- 2 pieces Star Anise
- 1 tablespoon Sugar
- To taste Salt
- 1 tablespoon Peanut Fermented Bean Paste
- 1 tablespoon Oyster Sauce
- 2 tablespoons Soy Sauce
- 1 teaspoon Chicken Seasoning
- 5 pieces Dried Red Chilies
- 2 tablespoons Tomato Paste
- 1 tablespoon Rice Wine
Method
- Prepare and measure all ingredients before cooking.
- Cut the chicken thigh into bite-sized pieces. Blanch briefly in boiling water to remove impurities, then drain and set aside.
- Peel and cut the potatoes into chunks and soak them in water. Slice the green pepper, cut the tomato into wedges, and prepare the scallions, ginger, and garlic.
- Heat oil in a wok or skillet. Add the sugar and cook over medium-low heat until it turns into a light caramel.
- Add the chicken pieces and stir-fry until evenly coated with the caramelized sugar.
- Add scallions, ginger, dried chilies, and star anise. Stir-fry until fragrant.
- Stir in the fermented bean paste and tomato paste. Cook briefly until the seasonings become aromatic.
- Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat and simmer for about 10 minutes.
- Add the potato chunks and continue cooking until they are tender and have absorbed the flavors.
- Add the green pepper, tomato wedges, and garlic slices. Season with chicken seasoning and stir until everything is well combined.
- Transfer to a serving plate and serve hot.
- Enjoy the finished chicken and potato stir-fry with rice.
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