Рецепт Shoyu/Soy Sauce Chicken Stir-Fry
It took less than 30 minutes to prepare this Shoyu Chicken Stir-Fry. It's simple, tasty, and great with steamed rice and soft-boiled eggs, if you desired.
Shoyu/Soy Sauce Chicken Stir-Fry
Ingredients
- 300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size
- Sea Salt
- Freshly Ground Black Pepper
- 1 tsp Chopped Ginger
- 1 Small Onion, sliced
- 2 Tbsp Peanut or Vegetable Oil
- Sauce
- 3 Tbsp Japanese Soy Sauce
- 2 Tbsp Dark-Soy Sauce
- 3 Tbsp Mirin
- 3 Tbsp Sake
- 200 ml Chicken Stock or Water
- ¾ tsp Corn Starch
- Toppings
- 2 Scallions, chopped
- Soft-Boiled Eggs
- Steamed Rice
Method
In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside.
Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over rice, and top with soft-boiled eggs, and some chopped scallions.
Serves 4