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 Some ingredients for Japanese Chicken Vegetable Stir Fry

Image by David Davies via Flickr

Note: Have all the ingredients for Japanese Chicken Vegetable Stir Fry cut up/ready to use before cooking. This recipe takes only a few minutes to prepare.

Ingredients

*2 large boneless chicken breasts

*4 tbs Japanese shoyu (soy sauce 醤油 or しょうゆ), divided

*1 tbs mirin (味醂 or みりん)

*1 tbs cornstarch/cornflour

*1 tsp grated fresh ginger

*2 cloves garlic, minced

*1 head of napa cabbage, bok choi  or other green vegetables as preferred

*3 young carrots, peeled and cut into thin strips

*3 spring/salad onions, finely chopped

*4 tbs peanut or other neutral vegetable oil

*chicken broth, vegetable broth or dashi (出汁 or  だし) as needed

*freshly ground white pepper

*dark sesame oil

*toasted sesame seeds

Preparation

Slice the chicken breasts into bite-sized strips. Place in a bowl with 2 tbs soy sauce, 1 tbs mirin, cornstarch, ginger and garlic. Mix well and marinate while preparing the rest of the ingredients.

Remove any tough outer leaves of the cabbage; use those for soup. Shred the inner leaves. Cut any other vegetables into small pieces. Heat a wok or heavy frying pan over high heat and add the oil. Stir-fry the shredded cabbage, vegetables and carrots until nearly tender. Remove from the pan and set aside.

Stir-fry the chicken strips until lightly browned; use a little more oil if needed. Include the spring onions and any marinade.  Add back the cabbage, vegetables and carrots and their juices; stir fry for two minutes more. Pour in a small amount of broth; bring to a boil to thicken. Adjust seasoning of the Japanese Chicken Vegetable Stir Fry with soy sauce and white pepper. Sprinkle dark sesame oil and sesame seeds over the finished Japanese Chicken Vegetable stir fry.

It’s easy to have a taste of Japan. Serve Japanese Chicken Vegetable Stir Fry with Japanese Pickled Cabbage Salad, Spicy Tofu, Fried Rice or Fried Noodles.

 Cooking the Japanese stir fry   A bowl for the Stir Fry!

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