Kingyoku with a Pittsburgh Twist

Ingredients

In this adaptation, we infuse the traditional Japanese Kingyoku with the flavors of Pittsburgh. The original dish typically consists of marinated chicken stir-fried with vegetables in a soy-based sauce. However, in this Pittsburgh-inspired version, we incorporate local spices and flavors to give it a unique twist. The addition of Pittsburgh's signature spices adds a distinct taste and aroma to the dish, making it a delightful fusion of Japanese and Pittsburgh flavors. We alse have the original recipe for Kingyoku, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons Worcestershire sauce 2 tablespoons Worcestershire sauce
• 1 tablespoon ketchup 1 tablespoon ketchup
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 tablespoon Pittsburgh spice blend (a mix of paprika, garlic powder, onion powder, black pepper, and cayenne pepper) 1 tablespoon Pittsburgh spice blend (a mix of paprika, garlic powder, onion powder, black pepper, and cayenne pepper)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 1 zucchini, thinly sliced 1 zucchini, thinly sliced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Cooked rice, for serving Cooked rice, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, Worcestershire sauce, ketchup, brown sugar, and Pittsburgh spice blend. Mix well.
2. 2.
   Add the chicken pieces to the marinade and toss to coat. Let it marinate for at least 30 minutes in the refrigerator.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated chicken to the skillet and stir-fry until cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the onion, bell pepper, zucchini, carrot, and minced garlic. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
6. 6.
   Return the cooked chicken to the skillet and mix well with the vegetables.
7. 7.
   Pour the cornstarch mixture over the chicken and vegetables. Stir well to coat everything evenly.
8. 8.
   Cook for an additional 2-3 minutes until the sauce thickens.
9. 9.
   Serve the Steel City Kingyoku over cooked rice.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Pittsburgh spice blend — If you can't find a pre-made Pittsburgh spice blend, you can make your own by combining equal parts paprika, garlic powder, onion powder, black pepper, and a pinch of cayenne pepper.

Tips & Tricks

• For a spicier kick, add a dash of hot sauce or extra cayenne pepper to the Pittsburgh spice blend.
• Feel free to customize the vegetable selection based on your preferences or seasonal availability.
• Serve the Steel City Kingyoku with a side of Pittsburgh-style coleslaw for a complete Pittsburgh culinary experience.
• If you prefer a saucier dish, double the amount of sauce ingredients and adjust the cornstarch accordingly.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Garnish the Steel City Kingyoku with a sprinkle of chopped green onions or fresh cilantro for added freshness and color. Serve it hot over a bed of steamed rice to soak up the flavorful sauce.

Presentation advice

Arrange the colorful stir-fried vegetables and chicken on a large serving platter, with a mound of steamed rice in the center. Drizzle some extra sauce over the top and garnish with fresh herbs for an appealing presentation.