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Samurai Chicken Stir-Fry

Here's how you make Samurai Chicken Stir-Fry
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  • Servings: 4
  • Prep: 15m
  • Cook: 25m
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 tablespoon oil (peanut oil)
  • 1 green capsicum, deseeded and cut into 2cm pieces
  • 1 large carrot, peeled and cut into 2cm pieces
  • 2 garlic cloves, minced
  • 3 teaspoons ginger root (finely chopped)
  • 650 grams boneless skinless chicken thighs (fillets, excess fat trimmed and cut into 2cm pieces)
  • 80 ml light soy sauce (1/3 cup)
  • 1 tablespoon caster sugar
  • 1 tablespoon mirin
  • 6 red chillies, small dried
  • 2 green shallots, trimmed and thinly sliced
  • 1 teaspoon sesame oil
  • Steamed rice, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.


We hope you enjoy this recipe!

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