Japanese Chicken with Mixed Vegetables
- Vegetable recipes
- Lactose free
- Low calorie
Ingredients
- 1/4 cup (60 mL) sake
- 3 tbsp (45 mL) mirin
- 2 tbsp (30 mL) sodium-reduced soy sauce
- 2 tsp (10 mL) fish sauce
- 2 tsp (10 mL) white sugar
- 2 boneless skinless chicken breasts
- 2 tsp (10 mL) sesame oil
- 1/4 tsp (1 mL) sansho pepper (Substitute black pepper)
- 2 tbsp (30 mL) vegetable oil
- 1 small onion, finely sliced
- 2 carrots, julienned
- 1 tbsp (15 mL) finely julienned fresh ginger
- Pinch salt
- 3 cups (750 mL) julienned napa cabbage
- Half bell pepper, julienned
- 3 cups (750 mL) bean sprouts
- 1 tsp (5 mL) cornstarch
- 2 tsp (10 mL) toasted sesame seeds (optional)
Preparation
In small saucepan, boil sake and mirin for 1 minute. Stir in soy sauce, fish sauce and sugar; simmer over medium heat until reduced by half, about 6 minutes.
Pull off filet from each chicken breast. With knife parallel to cutting board, slice each breast into 2 thin pieces. Slice filets and breast pieces across the grain into julienne. Toss with sesame oil and sansho pepper.
In wok, heat vegetable oil over medium-high heat; stir-fry onion, carrots, ginger and salt until vegetables are soft, 3 to 4 minutes. Add chicken; stir-fry just until no longer pink on outside.
Increase heat to high; add cabbage and bell pepper. Stir-fry until cabbage is wilted and pepper is tender-crisp, 2 to 3 minutes. Add bean sprouts; stir-fry until wilted.
Stir in sake mixture. Mix cornstarch with 2 tsp/10 mL water; stir into chicken mixture until sauce is thickened. Plate and garnish with sesame seeds, if desired.
Makes 4 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...