adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken stir-fry on Japanese rice pancakes
Chicken stir-fry on Japanese rice pancakes
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate your chicken stir-fry with a Japanese flair.
Ingredients:
  • 18.40 gm vegetable oil
  • 750g chicken breast fillets, thinly sliced
  • 1 medium brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 125.00 ml Japanese yakitori sauce
  • 4 green onions, sliced
  • Barbecue sauce, to serve
  • Mayonnaise, to serve
  • 200.00 gm Japanese Style Sushi Rice
  • 20.00 ml tamari sauce
  • 2 green onions, thinly sliced
  • 57.50 gm vegetable oil
Instructions:
  • Prepare the Japanese rice pancakes by cooking the rice as instructed on the packet and allowing it to cool. Combine with egg, tamari, green onion, and flour. Form into four 2cm-thick, 11cm diameter pancakes, then chill in the refrigerator for 30 minutes on a baking tray lined with parchment paper, covered with plastic wrap.
  • In a large, deep frying pan over medium-high heat, heat the oil. Cook the pancakes in batches for about 3 minutes on each side until they are golden brown and heated through.
  • Heat a wok over high heat, add oil, and swirl to coat. Stir-fry chicken in batches for 2 to 3 minutes until browned. Transfer to a bowl. Add brown onion and ginger, stir-fry for 1 minute. Return chicken to wok, add sauce, and stir-fry for 2 to 3 minutes until the sauce is hot and chicken is cooked through. Stir in green onion.
  • Plate the chicken alongside rice pancakes and drizzle with barbecue sauce and mayonnaise.

Similar Recipes