If you’re looking for a delicious bite to eat that you can easily make at home that will taste like a trip to Japan, you’re in for a treat. This delicious mushroom and chicken stir-fry recipe is something I make weekly. Not only it is full of flavor it is also healthy and takes little time to prepare.
We’re happy to share this recipe with you from Explore Shizuoka. If you’re considering a trip to Japan, visiting Shizuoka is an absolute must. Most famously known as the home to Mt. Fuji, Shizuoka offers all kinds of adventures and excursions as well as tantalizing food.
So, without further ado, let’s get started!
- 1 TBSP vegetable oil
- 1 TBSP chopped garlic
- 2 cm thinly sliced ginger
- 3 chicken thighs sliced
- 9 shiitake mushrooms
- 1 Korean squash or Japanese eggplant
- 2 TBSP cooked peanuts or soybeans
- 1/2 tsp sesame oil
- 1 TBSP mirin
- 1 TBSP soy sauce
- 1 tsp sugar
- 1 TBSP light miso paste
Add vegetable oil to a hot wok. While its heating, thinly slice 2cm of ginger and add it to the hot oil with your chopped garlic. Stirfry it for a few minutes until it crisps up and becomes aromatic.
Then, click your chicken thighs into small bite-sized chunks and add them to your hot wok. Stir-fry your chicken until browned (for about 4-5 minutes).
Thickly slice about 9 fresh shiitake mushrooms and add it to your pan. Also chop your Korean squash into small bite-sized chunks and add it to the pan. Stir-fry for about 2 minutes
In a small mixing bowl, add your sesame oil, mirin, soy sauce, sugar, and light miso paste and mix until it’s smooth. Add your sauce on top of your stir-fry and mix
Add 2 TBSP of your cooked peanuts or soybeans at the very end. Stir-fry for about 45 seconds and serve with rice.