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Delicious Japanese recipes - 2 recipes

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Toss the chicken in the 1/4 cup of cornstarch

  • 2 pounds boneless skinless chicken thighs with skin on, cut into 1-inch chunks
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon grated fresh ginger
  • 4 teaspoons curry powder (I use S&B)
  • 2 teaspoons kosher salt
  • 3 carrots, cut into chunks
  • 2 large potatoes (Russet or Yukon Gold), cut into chunks
  • 2 tablespoons tomato paste
  • 2 tablespoons apricot jam
  • 1 tablespoon rice wine vinegar
  • 2 cups vegetable stock
  • 3 cups water
  • 1 teaspoon honey, if needed
  • 1 tablespoon cornstarch
  • Hot steamed Japanese rice, for serving
4.7/5 (20 Votes)

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poultry main dish

  • 1 C chicken broth
  • 1 T corn starch
  • 2 T soy sauce
  • 1 T vegetable oil
  • 2 C broccoli, baby carrots, and sliced celery
  • 2 C baby corn, mixed bell peppers, sliced onions
  • 2 t grated ginger
  • 1 clove minced garlic
  • 1 T sesame seeds
  • 1 T sugar
  • 1 package precooked chicken strips
4.7/5 (7 Votes)

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Japanese chicken stir fry Japanese Chicken Curry