Chicken Shogayaki (Ginger Chicken)

• 1 1/2 pounds chicken thighs, thinly sliced
• 3 tablespoons soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake or dry sherry
• 2 tablespoons sugar
• 2-inch piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1/4 cup thinly sliced scallions
• 1 teaspoon sesame seeds (optional)

Steps

1. 1 In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic.
2. 2 Heat oil in a large skillet over medium-high heat.
3. 3 Add chicken and cook until browned, about 5 minutes. Flip and cook the other side for 3 minutes.
4. 4 Pour the sauce mixture over the chicken, reduce heat to medium, and simmer for 10 minutes, turning chicken occasionally.
5. 5 Sprinkle with scallions and sesame seeds before serving.
6. 6 Serve hot with steamed rice or as part of a bento box.

Nutrition

Tips

• For a richer flavor, marinate the chicken in the sauce mixture for 30 minutes before cooking.
• If you can't find sake, use dry sherry or even white wine as a substitute.
• Serve with extra ginger on the side for those who love a zesty kick.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving Suggestions

• Serve with steamed jasmine rice and a side of pickled vegetables.
• Pair with a crisp Asian pear salad for a refreshing contrast.

FAQ