Ginger and Soy Sauce Chicken Saute with Kinpira

1. 1

   Cut the chicken diagonally into bite-sized pieces.

2. 2

   Season using the ingredients marked by and marinate for 10 minutes.

3. 3

   Finely julienne the carrot and burdock root in diagonal slices.

4. 4

   Lightly coat the chicken in flour, and pan fry the meat over medium heat in a frying pan brushed with oil.

5. 5

   Once the meat has browned, flip the pieces over and cover with a lid, cooking over medium heat until the chicken is cooked through.

6. 6

   Once the chicken has cooked through, soak up the excess oil with a paper towel and place the chicken onto a plate.

7. 7

   Don't rinse out the frying pan, and use the flavors that's left over to stir-fry the vegetables.

8. 8

   Once the vegetables have softened, add the ingredients marked by in order, and then it is finished.

9. 9

   If you are using the kinpira in a bento lunch, it'll taste better with a teaspoon of sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.