Stir-fried chicken thigh

Stir-fried chicken thigh

By
From
JapanEasy
Makes
4 bowls of noodles
Photographer
Laura Edwards

Like duck, the meaty but not overpowering flavour of chicken thighs works beautifully with dashi. This is sort of a stir-fry, sort of a quick stew, and it’s not just good on noodles. It’s actually damn tasty just by itself, and it makes a mean rice bowl.

Unspeakably not difficult

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
4 skinless, boneless chicken thighs, cut into small strips
2cm fresh ginger, peeled and julienned
pinch freshly ground black pepper
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sake
1 tablespoon caster (superfine) sugar
toasted sesame seeds

Method

  1. Heat the oil in a frying pan (skillet) or wok over a high heat. Add the chicken and ginger together and stir-fry for 7–8 minutes, until the chicken is cooked through. Add the pepper, soy sauce, mirin, sake, sugar and sesame seeds, and continue to cook until the liquid reduces to a sticky glaze.
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