Samurai Chicken Stir-Fry
Recipe: #33477
October 06, 2019
Categories: Chicken, Carrot, Peppers, Japanese, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (483.3 g)
- Calories 579.7
- Total Fat - 19.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 219.4 mg
- Sodium - 1521.5 mg
- Total Carbohydrate - 50 g
- Dietary Fiber - 8 g
- Sugars - 12.1 g
- Protein - 53.7 g
- Calcium - 173.5 mg
- Iron - 5 mg
- Vitamin C - 192.3 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat the oil in a wok over high heat and add the capsicum and carrot and stir-fry for 2 minutes or until softened and use a slotted spoon to transfer to a plate.
Step 2
Add the garlic and ginger to the wok and stir-fry for 1 minute or until aromatic and then add the chicken and cook, stirring occasionally, for 5 minutes or until starting to brown.
Step 3
Add the soy sauce, sugar, mirin and chillies and reduce heat to medium and simmer, stirring occasionally for 15-20 minutes or until liquid has reduced.
Step 4
Return the capsicum mixture to the wok and cook, tossing, for 1 minute or until heated through and then drizzle with sesame oil and sprinkle with shallots.
Step 5
Serve with steamed rice.
Tips
No special items needed.