Japanese Stir Fry
Bring the bold, savory flavors of Japan straight to your kitchen with this vibrant Japanese Stir Fry recipe. Featuring tender bites of chicken thighs—or tofu for a vegetarian twist—paired with colorful vegetables like broccoli, bell peppers, and carrots, this dish is a feast for both the eyes and the palate. The homemade stir fry sauce, made with soy sauce, mirin, sesame oil, garlic, and ginger, creates the perfect balance of umami and sweetness. Thickened to glossy perfection with a simple cornstarch slurry, the sauce beautifully coats every bite. Garnished with green onions and toasted sesame seeds for added crunch and aromatics, this quick, 30-minute meal is perfect for busy weeknights. Serve it over fluffy steamed rice for a satisfying dinner that will rival your favorite takeout. Ideal for fans of Japanese cuisine, stir fry recipes, and quick, healthy dinners!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams boneless chicken thighs (or tofu for vegetarian option)
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sesame oil
- 3 cloves garlic (minced)
- 1 teaspoon ginger (grated)
- 2 medium carrots (sliced into thin strips)
- 2 medium bell peppers (sliced)
- 150 grams mushrooms (sliced)
- 200 grams broccoli florets
- 3 stalks green onions (sliced)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil (for cooking)
- 2 cups cooked rice (optional, for serving)
Instructions
Prepare the chicken by cutting it into bite-sized pieces. If using tofu, cut it into cubes.
In a small bowl, combine soy sauce, mirin, sesame oil, minced garlic, and grated ginger to create the stir fry sauce.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken (or tofu) to the skillet and cook until browned and cooked through, about 5-6 minutes for chicken or 3-4 minutes for tofu. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the carrots, bell peppers, mushrooms, and broccoli. Stir fry for 4-5 minutes until the vegetables are vibrant and slightly tender.
Return the cooked chicken (or tofu) to the skillet with the vegetables.
Pour the stir fry sauce over the mixture. Stir well to coat everything evenly.
Add the cornstarch slurry to the skillet and stir. Allow the sauce to thicken for 1-2 minutes.
Sprinkle green onions and toasted sesame seeds on top.
Serve hot over cooked rice, if desired, and enjoy!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 42.9 g | ||
| Protein | 135.5 g | 271% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 356 mg | 27% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3205 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
