Soy-Ginger Chicken

Nov 01, 2010 by Caroline Phelps | 0 Comments| Share it:   



2 ratings


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 2

Filed Under


A quick and easy Japanese stir fry using a ginger soy marinade that’s sweet and bold in flavor. It’s delicious!


  • 1/2 lb Boneless chicken breasts cut bite size
  • 1 Carrot cut in bite size strips
  • 3 Shishito peppers cut into bite size
  • 2 Garlic cloves finely chopped
  • 1 tbsp Ginger finely chopped
  • 2 cups Sprouts rinsed and ends picked
  • 2 tbsp Neutral oil (canola, grapeseed)
  • 4 tbsp Soy sauce
  • 2 1/2 tbsp Mirin
  • 1/4 tsp Freshly ground black pepper
  • Japanese rice

Step 1

Prepare rice according to instructions on package. Ginger Soy Marinade : In a medium size bowl add garlic, ginger, black pepper, 1 tbsp oil, 2 tbsp mirin and 3 tbsp soy. Add chicken, mix well and marinade for half an hour to an hour.

Step 2

In a large pan over medium/high heat, add remaining oil and cook the chicken for 5 minutes. Add shishito peppers, carrots, remaining soy and mirin, and cook for 5 minutes.

Step 3

Add a handful of sprouts and cook for 2 minutes. Lay remainder sprouts on plates, add ginger chicken and veggies on top. Serve with rice.

Now that you have learned how to make soy-ginger chicken, please be sure to view these other chicken recipes.

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