Itamemono - Japanese Stir-Fry

Ingredients

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 pound (450g) boneless chicken breast, thinly sliced 1 pound (450g) boneless chicken breast, thinly sliced
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned 1 yellow bell pepper, julienned
• 1 cup (150g) snap peas 1 cup (150g) snap peas
• 2 carrots, julienned 2 carrots, julienned
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 3 tablespoons (45ml) soy sauce 3 tablespoons (45ml) soy sauce
• 2 tablespoons (30ml) mirin 2 tablespoons (30ml) mirin
• 1 cup (240ml) dashi broth 1 cup (240ml) dashi broth
• 2 teaspoons (10ml) sesame oil 2 teaspoons (10ml) sesame oil
• 2 green onions, sliced 2 green onions, sliced
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 32g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the sliced chicken breast and cook until browned and cooked through. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the bell peppers, snap peas, and carrots. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. 4.
   Push the vegetables to one side of the skillet and add the minced garlic and grated ginger to the other side. Cook for 1 minute until fragrant.
5. 5.
   In a small bowl, whisk together the soy sauce, mirin, and dashi broth. Pour the sauce into the skillet and bring to a simmer.
6. 6.
   Return the cooked chicken to the skillet and toss everything together to coat in the sauce. Cook for an additional 2-3 minutes until heated through.
7. 7.
   Drizzle the sesame oil over the stir-fry and toss to combine.
8. 8.
   Garnish with sliced green onions and serve the Itamemono over cooked rice.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, slice it thinly against the grain.
• Ginger — Use a microplane or fine grater to grate the ginger for a smooth texture in the sauce.
• Dashi broth — If you can't find dashi broth, you can substitute it with chicken or vegetable broth for a similar flavor profile.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or tempeh.
• Customize the vegetables according to your preference and seasonal availability.
• Add a sprinkle of sesame seeds for extra flavor and crunch.
• Serve Itamemono with a side of pickled ginger or a drizzle of sriracha for added zing.
• Make a double batch of the sauce and store it in the refrigerator for future stir-fry dishes.

Serving advice

Serve the Itamemono over a bed of steamed rice for a complete and satisfying meal. Garnish with additional sliced green onions for a pop of color and freshness.

Presentation advice

Arrange the colorful stir-fried vegetables and chicken attractively on a plate. Drizzle a little extra sauce over the top for a glossy finish. Serve with a side of steamed rice in a separate bowl to showcase the vibrant colors of the dish.