Japanese Stir-Fry

Recipe by Abi Fae
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
  • Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
  • Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
  • Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
  • Add in the veggies and cook until the rice is done.
  • If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
  • Serve over rice.
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