It took less than 30 minutes to prepare this Shoyu Chicken Stir-Fry. It's simple and tasty with steamed rice and soft-boiled eggs, if you desire. Shoyu/Soy Sauce Chicken Stir-Fry Ingredients 300 g (4 pieces) Skinless & Boneless Chicken Thighs, cut into bite size Sea Salt Freshly Ground Black Pepper
1 tsp Chopped Ginger 1 Small Onion, sliced 2 Tbsp Peanut or Vegetable Oil Sauce 3 Tbsp Japanese Soy Sauce 2 Tbsp Dark-Soy Sauce 3 Tbsp Mirin 3 Tbsp Sake 200 ml Chicken Stock or Water ¾ tsp Corn Starch Toppings 2 Scallions, chopped Soft-Boiled Eggs Steamed Rice Method In a medium bowl, combine the soy sauce, dark soy sauce, Mirin, Sake, chicken stock, and cornstarch. Set aside. Toss the chicken pieces with some salt and pepper. In a skillet or wok, stir-fry the chicken with oil and ginger over high heat until no longer pink. Mix in the soy sauce mixture. Bring it to a boil, add the onion, reduce the heat and simmer for about 10 minutes. Serve over...
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