Ingredientes para Japanese Stir Fry
- Boneless Skinless Chicken Breasts
- Green Bell Pepper
- White Onion
- Carrots
- Red Bell Pepper
- Broccoli
- 1 tablespoon sesame oil
- 1/4 cup shoyu (Japanese soy sauce)
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (Japanese rice wine, optional)
- 2 tablespoons sugar
- 1 teaspoon grated fresh ginger (optional)
- Garlic Cloves
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Cómo preparar Japanese Stir Fry
- Prepare all ingredients: Cut chicken into bite-sized pieces (about 1 lb). Dice vegetables (see ingredient list for suggestions and amounts). Tip: Cutting slightly frozen chicken makes it easier!
- Cook rice: Start your rice in a rice cooker or on the stovetop according to package directions.
- Make the sauce: In a small bowl, whisk together 1/4 cup shoyu, 2 tablespoons rice vinegar, 2 tablespoons sugar, and 1 tablespoon mirin (optional).
- Stir-fry the chicken: Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add 2 cloves minced garlic and cook until fragrant (about 30 seconds).
- Add the sauce and chicken: Pour the sauce into the wok and bring to a simmer. Add the chicken and cook until browned and no longer pink (about 5-7 minutes), stirring occasionally.
- Add vegetables: Add your prepared vegetables to the wok. Stir-fry until tender-crisp (about 3-5 minutes). For extra tender veggies, steam them separately before adding to the chicken.
- Serve: Serve the stir-fry hot over cooked rice. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
23g
Fat
6g
Carbs
4g
