Best Japanese Chicken Stir Fry Recipes

Asian Chicken and Japanese Eggplant Stir-Fry image

Provided by DailyInspiration

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 17

6 ounces chicken breasts, sliced
1/2 ounce green onion, sliced
cornstarch, mix (50% water, 50% cornstarch, need 1 1/2 tbsp.)
2 tablespoons vegetable oil
1 teaspoon sesame oil
12 ounces Japanese eggplants, sliced lengthwise into quarters (depending upon size)
2 tablespoons fresh garlic, chopped
2 ounces red bell peppers, chopped
1 teaspoon cooking wine (rice wine)
2 tablespoons soy sauce
1 tablespoon oyster sauce
3/4 cup water
cooked rice, for serving
1 egg white
2 tablespoons cornstarch
1 tablespoon vegetable oil
1 pinch salt

Steps:

Combine marinade ingredients and marinate chicken for a minimum of 2 hours in the refrigerator.
In a large wok, heat 2 tablespoons oil for 20 seconds. Add chicken and stir quickly (separating chicken) for 30 seconds. Remove chicken and drain.
Place 2 tablespoons garlic and red bell pepper in wok and cook for 5 seconds. Add cooking wine, soy sauce, oyster sauce and water to wok. Slice off eggplant stem and slice eggplant. Add eggplant and stir until the mixture boils. Turn heat to low, cover and cook 2-3 minutes (make sure mixture does not run dry). After 2 minutes check to see if eggplant is tender; then add cornstarch mixture slowly. Return chicken to wok; stir and fold until mixed well with sauce again. Add green onion and sesame oil and stir & fold until thoroughly mixed.
Serve with steamed or fried rice.

Nutrition Facts : Calories 468.7, Fat 31.1, SaturatedFat 5.3, Cholesterol 54.4, Sodium 1420.7, Carbohydrate 24.4, Fiber 7, Sugar 5.9, Protein 24.3

Japanese Chicken Stir Fry Recipe - (4.7/5) image

Provided by á-39535

Number Of Ingredients 11

1 C chicken broth
1 T corn starch
2 T soy sauce
1 T vegetable oil
2 C broccoli, baby carrots, and sliced celery
2 C baby corn, mixed bell peppers, sliced onions
2 t grated ginger
1 clove minced garlic
1 T sesame seeds
1 T sugar
1 package precooked chicken strips

Steps:

stir broth, corn starch, and soy sauce in a small bowl. Heat oil in skillet over medium heat. Stir fry the precooked chicken until warm then add all the veggies and stir fry until tender crisp. Add broth mixture to the skillet and cook and stir until mixture boils and thickens. Sprinkle with sesame seeds just before serving.