Japanese Stir-Fry Recipe

Name: Japanese Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts, cubed; 1 green bell pepper, diced; 1 small white onion, diced; 4 carrots, cut in matchsticks; 1 red bell pepper, diced; 1 large broccoli, cut bite size; 1/4 cup sesame oil; 1/3 cup shoyu; 1/4 cup rice vinegar; 2 tablespoons mirin; 1 tablespoon sugar; 2 teaspoons ginger; 3 garlic cloves, minced

Servings: persons

4 boneless skinless chicken breasts, cubed
1 green bell pepper, diced
1 small white onion, diced
4 carrots, cut in matchsticks
1 red bell pepper, diced
1 large broccoli, cut bite size
1/4 cup sesame oil
1/3 cup shoyu
1/4 cup rice vinegar
2 tablespoons mirin
1 tablespoon sugar
2 teaspoons ginger
3 garlic cloves, minced

1
Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier!
2
Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice.
3
Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well.
4
Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce.
5
Add in the veggies and cook until the rice is done.
6
If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked.
7
Serve over rice.

500

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 boneless skinless chicken breasts, cubed, 1 green bell pepper, diced, 1 small white onion, diced, 4 carrots, cut in matchsticks, and more.

Yes, Japanese Stir-Fry 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.

That's it — enjoy your meal!

Japanese Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions