Easy Stir-Fried Chicken Thighs with Ginger
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
Easy Stir-Fried Chicken Thighs with Ginger
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
Cooking Instructions
- 1
Slice the chicken into bite-sized pieces. Season with salt and pepper, and transfer to a plastic bag. Add the katakuriko, and rub in.
- 2
Cut the onion in half lengthwise, and thinly cut crosswise against the fibers.
- 3
Thinly grease a frying pan with oil, and stir-fry the chicken and onion. When the chicken starts to brown, cover with a lid, and steam-fry for 5 minutes over low heat.
- 4
Remove the lid, and wipe off the excess oil from the chicken with paper towels.
- 5
Swirl in the ※ seasoning mixture, and continue stir-frying until the sauce thickens while shaking the pan.
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