I seasoned juicy chicken thighs with ginger and vinegar to make a light dish.The "Jukumi" vinegar, for which I was chosen as a cooking tester, goes especially well with meat dishes.If you coat the accompanying vegetables in the sauce, you'll be able to gobble them up.You can use grated ginger from a tube.Since you coat the chicken with katakuriko potato starch flour in a plastic bag, your hands won't get dirty.If won't need oil if you have a non-stick or Teflon pan. Recipe by Mikikoshi

I always order chicken and cashew nuts when I got to a Chinese restaurant, so I tried making it at home. For 2 servings. Recipe by Kyansama

I recreated a dish I had at a well known restaurant.Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more. Recipe by Setsubunhijiki

I like Thai food and make it often for lunch.I usually make this dish with everyday ingredients.1: If you finely chop the garlic, add it at the start. If you use grated garlic, add it at the end after turning the heat off.2: Basil leaves turn black when heated, so add it at the end after turning the heat off.3: If you like fish sauce, I recommend seasoning with just nam pla and oyster sauce. Recipe by Wanko mama

🟡Full Recipe Here : https://youtu.be/FJKmkZmbgyU

I like stir-fried celery and I often make this dish. My friends liked this dish, too.・Pay attention when you cook chicken breast. When you cook it, it is important to marinate it before cooking and cook for an appropriate time.・Do not overcook celery. Fry it quickly over high heat.・Adjust the taste with salt to your taste at the end of cooking.・You can use chicken breast tenders, chicken thighs or squid instead. Recipe by Kechauru recipe

I was chosen as a cook tester for Mitsukan "Jukumi" vinegar, so I tried using it in my recipe which I've made since I lived by myself when I was younger!Since my husband doesn't like vinegar, I used to use a very mild vinegar called "Yasashii Osu". But I have noticed that "Jukumi" vinegar makes the dish more delicious since I started using it. Recipe by Erebon

Cooking the purple sprouting broccoli for the first time as it surprisingly come with the #seasonsupply ! 😊

I think this is my favorite Thai-style "mix-it-up rice" dish. No matter how often I have it, I want to have it again. I used to eat this at Thai restaurants in Japan too, but it's expensive! So I started making it myself... In Thailand you would use Thai holy basil, but in Japan you have to go to a Thai grocery store to get it, so I started using sweet basil instead. Now I kind of prefer it over holy basil. This is now my standard recipe.You can also chop up a block of chicken thigh meat. If you prefer a lighter taste, use chicken breast meat. Chili peppers can be really hot or not that hot, so try adding a little bit to start. For 2 servings. Recipe by Etemon

I like chicken breast meat and grainy mustard, so I use them together often. This chicken dish is well flavored and tastes great even when cold. It has lots of vegetables too so I pack it in my husband's bentos a lot too.If you brown it a bit at the end, it will taste great. Try this recipe using thinly cut pork too. This only has 1.5g of salt per serving. Recipe by LazyHata