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Japanese Stir-Fry

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Ingredients

Adjust Servings:
4 boneless skinless chicken breasts, cubed
1 green bell pepper, diced
1 small white onion, diced
4 carrots, cut in matchsticks
1 red bell pepper, diced
1 large broccoli, cut bite size
1/4 cup sesame oil
1/3 cup shoyu
1/4 cup rice vinegar
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons ginger
3 garlic cloves, minced

Nutritional information

193.7
Calories
79 g
Calories From Fat
8.8 g
Total Fat
1.4 g
Saturated Fat
37.8 mg
Cholesterol
737.6 mg
Sodium
13.7 g
Carbs
3.7 g
Dietary Fiber
5.9 g
Sugars
16.1 g
Protein
231g
Serving Size

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Japanese Stir-Fry

Features:
    Cuisine:

    This was absolutely delicious and I will most definitely be saving this recipe!

    • 50 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Japanese Stir-Fry, The first thing I learned about Japanese cooking is that all the sauces were some combination of shoyu, rice vinegar, sugar, and mirin This is a quick and easy meal that I made up Shoyu is a Japanese soy sauce It gives a much richer flavor than regular soy sauce, and tastes less salty Mirin is Japanese cooking wine, made of rice wine If you can’t find any, just omit it, it will still taste wonderful , This was absolutely delicious and I will most definitely be saving this recipe!


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    Steps

    1
    Done

    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!

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    Add Chicken. Cook Until There Is No Pink at All. Chicken Will Have a Rich Brown Color from the Sauce.

    5
    Done

    Add in the Veggies and Cook Until the Rice Is Done.

    6
    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.

    7
    Done

    Serve Over Rice.

    Avatar Of Jeffrey Macdonald

    Jeffrey Macdonald

    Culinary artist infusing her dishes with creativity and a touch of whimsy.

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