Fresh green veggies, lean chicken, and crunchy cashews meet up in a sweet 'n salty glossy sauce! Learn how to make an easy Japanese Chicken Stir Fry, then customize it with your favourite vegetables.
Course Entrée/Main Dish
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Flavour & Savour
12-inch cast iron skillet
1/2lbchicken breast or chicken tenders,cut in bite-sized pieces
4babybok choy,sliced in half, lengthwise
1/2 mediumred bell pepper,sliced
1green onion,thinly sliced
1/4cupcoconut sugar,or brown sugar
2tbspmirin(a slightly sweet rice wine)
1/4cupgluten-free tamari or soy sauce, or coconut aminos for paleo diet
2tbsprice wine vinegar
1tspcornstarch (or arrowroot or potato starch)mixed with 2 tsp water
Whisk marinade ingredients together and set aside.
Have all ingredients chopped and ready to add. Pat dry (as you don't want the vegetables to steam.)
Heat a heavy-bottomed skillet over high heat. Drizzle in a teaspoon of the oil and tilt to coat the whole pan.
Add broccoli to hot pan, sauté for 2 - 3 minutes or until bright green and just beginning to become tender. Remove to a bowl.
Add bok choy, pepper slices and onion slices to pan. Sauté for a few minutes until bok choy starts to wilt and peppers are beginning to blister. Remove to a bowl with the broccoli.
Add remaining oil, tilt to coat pan. Add minced garlic and chicken pieces. Stir until all chicken pieces are brown. Add marinade, stir to coat completely.
Add sautéed vegetables back into the pan and stir to coat with the marinade. If desired, thicken with a little cornstarch mixed with water. Then, toss in cashews, sprinkle with sesame seeds, garnish with sliced green onions and serve.
Don't leave out the sugar in this recipe. It's necessary to balance the flavours.