Chicken

Shogayaki Chicken

A Japanese dish, shogayaki is typically made with pork. Here, we use chicken to 
stir-fry in this flavorful ginger sesame sauce spiked with sake. Serve over brown rice, wheat berries or farro.

None

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Recipe and image from Cuisine at Home

Servings
4
Prep Time
20 min
Cook Time
10 min
Duration
30 min

Ingredients

  • 1/4 cup sake
  • 2 tbsp reduced-sodium 
soy sauce
  • 3 cloves garlic, minced
  • 2-inch piece ginger, peeled 
and minced
  • 2 tbsp mirin or rice vinegar
  • 2 tsp arrowroot starch
  • 1½ lb boneless, skinless chicken breast, trimmed and cut into 
bite-size pieces
  • 2 tsp safflower oil
  • 1 tsp toasted sesame oil
  • 1 bunch asparagus spears 
(about 1 lb), trimmed and cut 
into 2-inch lengths
  • 1 bunch green onions (6 to 8), trimmed and cut into 2-inch lengths
  • 2 tsp sesame seeds, for garnish

Preparation

  1. In a medium bowl, whisk together sake, soy, garlic, ginger, mirin and arrowroot until well combined. Add chicken and toss to coat.
  2. In a large skillet on medium-high, heat safflower and sesame oils. Add chicken with sake mixture, cover and cook, stirring occasionally, for 8 to 10 minutes. Add asparagus, cover and cook, stirring occasionally for 3 minutes. Add onions and toss to coat; cook for 30 seconds more until onions are heated through. Divide among plates and garnish with sesame seeds.

Nutrition Information

  • Serving Size 1 1/2 cups
  • Calories 286
  • Carbohydrate Content 9 g
  • Cholesterol Content 124 mg
  • Fat Content 9 g
  • Fiber Content 2 g
  • Protein Content 41 g
  • Saturated Fat Content 1.5 g
  • Sodium Content 378 mg
  • Sugar Content 3 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g