Shogayaki Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 cup sake
2 tbsp reduced-sodium
soy sauce
3 cloves garlic, minced
2-inch piece ginger, peeled
and minced
2 tbsp mirin or rice vinegar
2 tsp arrowroot starch
1½ lb boneless, skinless chicken breast, trimmed and cut into
bite-size pieces
2 tsp safflower oil
1 tsp toasted sesame oil
1 bunch asparagus spears
(about 1 lb), trimmed and cut
into 2-inch lengths
1 bunch green onions (6 to 8), trimmed and cut into 2-inch lengths
2 tsp sesame seeds, for garnish
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Directions: |
Directions:In a medium bowl, whisk together sake, soy, garlic, ginger, mirin and arrowroot until well combined. Add chicken and toss to coat.
In a large skillet on medium-high, heat safflower and sesame oils. Add chicken with sake mixture, cover and cook, stirring occasionally, for 8 to
10 minutes. Add asparagus, cover and cook, stirring occasionally for 3 minutes. Add onions and toss to coat; cook for
30 seconds more until onions are heated through. Divide among plates and garnish with sesame seeds. |
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Number Of
Servings: |
Number Of
Servings:4 servings |
Preparation
Time: |
Preparation
Time:Total Time: 30 minutes |
Personal
Notes: |
Personal
Notes: A Japanese dish, shogayaki is typically made with pork. Here, we use chicken to
stir-fry in this flavorful ginger sesame sauce spiked with sake. Serve over brown rice, wheat berries or farro.
Nutrients per serving (1 1/2 cups): calories: 286, total fat: 9 g, sat. fat: 1.5 g, monounsaturated fat: 2 g, polyunsaturated fat: 3 g, carbs: 9 g, fiber: 2 g, sugars: 3 g, protein: 41 g, sodium: 378 mg, cholesterol: 124 mg
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