Japanese Stir Fry Chicken Recipe

Chicken breast: Sliced into thin strips, this is the main protein of the dish.

Soy sauce: Adds a salty, umami flavor to the stir fry.

Mirin: A sweet rice wine that balances the savory elements.

Sake: A Japanese rice wine that enhances the overall flavor.

Vegetable oil: Used for stir-frying the ingredients.

Garlic: Minced to add a pungent, aromatic flavor.

Ginger: Grated to provide a fresh, spicy kick.

Mixed vegetables: A combination of carrots, bell peppers, and snap peas for color and texture.

When stir-frying, make sure to slice the chicken breast into thin, even strips. This ensures that the chicken cooks quickly and evenly, preventing any pieces from being overcooked or undercooked. Additionally, always preheat your wok before adding the vegetable oil to achieve a perfect sear on the chicken.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for stir-frying.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar mimics the sweetness and acidity of mirin.

• sake - Substitute with dry sherry: Dry sherry offers a similar depth of flavor and can be used in the same quantity.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it a good alternative for stir-frying.

• garlic - Substitute with shallots: Shallots provide a milder but still aromatic flavor that can complement the dish well.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though it is slightly more citrusy.

• carrots, bell peppers, snap peas mixed vegetables - Substitute with broccoli, zucchini, and snow peas: These vegetables offer a similar crunch and variety of textures, making them a good alternative.

• Allow the chicken stir fry to cool completely before storing. This prevents condensation from forming inside the container, which can make the dish soggy.
• Transfer the cooled stir fry into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Label the container with the date of preparation. This helps you keep track of how long the stir fry has been stored.
• Store the container in the refrigerator if you plan to consume the stir fry within 3-4 days. The flavors will meld together beautifully, making it even more delicious.
• For longer storage, place the stir fry in the freezer. It can be kept frozen for up to 2 months without significant loss of flavor or texture.
• When ready to eat, thaw the stir fry in the refrigerator overnight if frozen. This ensures even thawing and maintains the quality of the dish.
• Reheat the stir fry in a wok or skillet over medium heat until it is heated through. You may need to add a splash of soy sauce or water to refresh the flavors.
• Serve the reheated stir fry with freshly steamed rice or noodles for a quick and satisfying meal.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil or a bit of chicken broth to prevent sticking.
  3. Add the leftover Japanese stir fry chicken and stir occasionally.
  4. Cook until heated through, about 5-7 minutes.

• Microwave Method:

  1. Place the leftover stir fry in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check if it’s heated thoroughly; if not, continue in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken stir fry in an oven-safe dish.
  3. Cover with aluminum foil to keep it moist.
  4. Bake for about 15-20 minutes, or until heated through.

• Steamer Method:

  1. Set up a steamer basket over boiling water.
  2. Place the leftover stir fry in a heatproof dish inside the steamer.
  3. Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover stir fry in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying due to its high sides and even heat distribution.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for slicing the chicken breast into thin strips and chopping the vegetables.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring spoons: Used to accurately measure the soy sauce, mirin, and sake.

• Grater: Necessary for grating the ginger.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Mixing bowl: Useful for combining the chicken with the soy sauce, mirin, and sake before cooking.

• Tongs: Helpful for handling and turning the chicken strips while stir-frying.

• Serving dish: A plate or bowl to present the finished stir-fry.

• Rice cooker: Convenient for preparing the steamed rice to serve alongside the stir-fry.

Prep ingredients in advance: Slice the chicken breast and chop the vegetables ahead of time to streamline the cooking process.

Use a hot wok: Ensure your wok is hot before adding ingredients to reduce cooking time and achieve a perfect stir-fry.

Batch cook: Double the recipe and store portions in the fridge or freezer for quick meals later.

Pre-mix sauces: Combine soy sauce, mirin, and sake in a small bowl beforehand to save time during cooking.

Use pre-cut vegetables: Opt for pre-cut mixed vegetables from the store to cut down on prep time.