Japanese Chicken Stir Fry Recipe

Chicken breast: Sliced thin for quick cooking and tenderness.

Onion: Adds sweetness and depth to the stir fry.

Bell peppers: Provide color, crunch, and a slight sweetness.

Soy sauce: A key ingredient for umami and saltiness.

Sesame oil: Adds a rich, nutty flavor essential for Japanese dishes.

Garlic: Minced to infuse the oil with its aromatic flavor.

Ginger: Minced to add a warm, spicy note.

Cornstarch: Mixed with water to thicken the sauce.

Vegetable oil: Used for stir-frying the ingredients.

When stir-frying, make sure to slice the chicken breast thinly and uniformly. This ensures that the chicken cooks quickly and evenly, preventing it from becoming dry. Also, when adding the garlic and ginger, be careful not to burn them, as they can turn bitter. Stir-fry them just until fragrant before adding the vegetables.

• chicken breast - Substitute with tofu: Tofu is a great plant-based protein that absorbs flavors well, making it a suitable substitute for chicken in stir fry recipes.

• sliced onion - Substitute with leeks: Leeks have a milder flavor and can add a subtle sweetness to the dish, similar to onions.

• sliced bell peppers - Substitute with zucchini: Zucchini has a similar texture and can add a different but complementary flavor to the stir fry.

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

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is not available, though it will lack the nutty flavor of sesame oil.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity and flavor.

• minced ginger - Substitute with ground ginger: Ground ginger can be used if fresh ginger is not available, though it will have a more concentrated flavor.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a good thickening agent that can be used in place of cornstarch, providing a similar texture.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a suitable substitute for vegetable oil.

• Allow the chicken stir fry to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the stir fry to an airtight container. Make sure the container is clean and dry to maintain the freshness of the dish.

• Store the container in the refrigerator if you plan to consume the stir fry within 3-4 days. This helps keep the chicken and vegetables fresh and safe to eat.

• For longer storage, place the stir fry in a freezer-safe container or a heavy-duty freezer bag. Label the container with the date to keep track of its freshness.

• When freezing, try to remove as much air as possible from the container or bag to prevent freezer burn, which can affect the texture and flavor of the chicken stir fry.

• To reheat, thaw the stir fry in the refrigerator overnight if frozen. This ensures even reheating and maintains the quality of the dish.

• Reheat the stir fry in a wok or large skillet over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.

• Stir occasionally to ensure even heating. The chicken should be heated through, and the vegetables should retain some of their original crispness.

• Alternatively, you can reheat the stir fry in the microwave. Place it in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through to ensure even heating.

• Serve the reheated Japanese chicken stir fry hot, ideally with freshly steamed rice to complement the flavors and textures.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a splash of vegetable oil or a bit of chicken broth to the pan.
  • Add the leftover Japanese chicken stir fry to the skillet.
  • Stir occasionally until the chicken and vegetables are heated through, about 5-7 minutes.

• Microwave Method:

  • Place the leftover stir fry in a microwave-safe dish.
  • Cover with a microwave-safe lid or damp paper towel to retain moisture.
  • Heat on medium power for 1-2 minutes.
  • Stir the contents and heat for an additional 1-2 minutes, or until thoroughly heated.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the leftover stir fry in an oven-safe dish.
  • Cover with aluminum foil to prevent drying out.
  • Bake for about 15-20 minutes, or until the chicken and vegetables are heated through.

• Steaming Method:

  • Set up a steamer basket over a pot of simmering water.
  • Place the leftover stir fry in the steamer basket.
  • Cover and steam for about 5-7 minutes, or until heated through.

• Air Fryer Method:

  • Preheat your air fryer to 350°F (175°C).
  • Place the leftover stir fry in the air fryer basket.
  • 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.

• Cutting board: A durable surface used for slicing the chicken, onion, and bell peppers.

• Chef's knife: A sharp knife essential for cutting the chicken breast, onion, and bell peppers into thin slices.

• Measuring spoons: Tools used to measure out the soy sauce, sesame oil, and cornstarch accurately.

• Garlic press: A tool used to mince the garlic cloves efficiently.

• Grater: A tool used to mince the ginger finely.

• Mixing bowl: A bowl used to combine the cornstarch with water before adding it to the stir fry.

• Serving spoon: A large spoon used to serve the finished stir fry onto plates or bowls.

• Rice cooker: An appliance used to cook the steamed rice that accompanies the stir fry.

• Tongs: A tool used to handle and turn the chicken slices while stir-frying.

Pre-slice ingredients: Slice the chicken breast, onion, and bell peppers in advance and store them in the fridge.

Use a garlic press: Mince the garlic quickly with a garlic press instead of chopping by hand.

Pre-mix sauces: Combine the soy sauce, sesame oil, and cornstarch mixture in a small bowl before starting.

High heat cooking: Use high heat to cook the chicken and vegetables faster, ensuring they are cooked through quickly.

Batch cooking: Double the recipe and store leftovers for a quick meal later in the week.