Japanese Chicken Recipe

Name: Japanese Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium dried Chinese mushrooms; 2 large chicken breasts; 2 medium carrots; 1 can bamboo shoot; 3 tablespoons chicken stock; 2 tablespoons sake or 2 tablespoons sherry wine; 2 tablespoons sugar; 1 tablespoon shoyu (Japanese soy sauce); ½ cup lightly cooked green peas; rice

Servings: persons

4 medium dried Chinese mushrooms
2 large chicken breasts
2 medium carrots
1 can bamboo shoot
3 tablespoons chicken stock
2 tablespoons sake or 2 tablespoons sherry wine
2 tablespoons sugar
1 tablespoon shoyu (Japanese soy sauce)
½ cup lightly cooked green peas
rice

1
Wash mushrooms, soak in warm water for 20 minutes, rinse, squeeze dry, remove stalks and cut the caps into quarters.
2
Skin the chicken breasts, cut lengthwise into halves, carefully remove the bones, cut flesh into 1/2 inch squares.
3
Dice the carrots and drained bamboo shoots.
4
Heat 1 tablespoon oil.
5
add chicken, carrots, mushrooms and bamboo shoots, cook over high heat, stirring for 2 minutes.
6
Add the stock, sake and sugar, cook over moderate heat, stirring frequently, for another 7 minutes.
7
Stir in the soy sauce and cook gently until chicken is tender, stir in the green peas and reheat.
8
Serve with rice.

188

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 medium dried Chinese mushrooms, 2 large chicken breasts, 2 medium carrots, 1 can bamboo shoot, and more.

Yes, Japanese Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Chicken

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