• Nava

Japanese Chicken/Vegan Dinner

I LOVE is sushi, especially my sister Anat's sushi. She is the Queen of Sushi!

Whenever she makes her sushi for Shabbat dinner (Friday night) there is a feeding FRENZY as we fight for our favourite rolls. Getting my sister to come over to my kitchen to demonstrate how to make them is on my to-do list… but you’re all gonna have to help apply some pressure, maybe give her a nudge on this page. But until we get the recipe and demo from Anat I found this incredibly easy and quick Chicken/Vegan recipe. You will all thank me for it. You honestly CANNOT go wrong and there aren’t a lot of spices, but it still tastes sooooooo goooood.

Here it is my ONE AND ONLY (so far) Japanese dinner. Please note: you don’t have to use the veggies I used; you can use whatever veggies you like. I am giving you two options a meat option and a vegan option.


.Ingredients

Japanese Chicken (option 1)

  • 1kg chicken thigh fillet

  • 7 baby capsicums

  • 4 shallots

Tofu (option 2)

  • 500g tofu, cut into squares

  • 1 large red capsicum, cut into small squares

Japanese Sauce

  • 6 tablespoons soy sauce

  • 6 tablespoons miri

  • 4 tablespoons saki

  • 2 tablespoons white sugar

Stir-fried Vegetables

  • 125g fresh baby corn or can of baby-corn spears

  • 1 large carrot, cut into thin strips

  • 1 red capsicum, cut into strips

  • 2 handfuls of string beans ends cut off, beans cut into four

  • 2 handfuls of snow peas

  • 1 cup broccoli, chopped

  • 2 tablespoons sesame oil

The more veggies the merrier!

Method

Japanese Sauce

  1. Pour all sauce ingredients into a saucepan, on high heat, bring to the boil, reduce heat and let simmer for 2 minutes, set aside.

Japanese Chicken

Makes approx 10 skewers.

  1. While sauce is cooling down, cut fillets into bite-size pieces, baby capsicum into squares and shallots into 2 1/2cm pieces.

  2. Put all chopped ingredients in a bowl and marinate in sauce, overnight or for a couple of hours.

  3. Preheat the oven to 180c.

  4. Thread chicken onto skewers, then thread capsicum, alternating between the two till you’ve used a third of the skewer.

  5. Place skewers on a wire rack and turn up the heat to 200c and cook for 30min. (that’s how long it took in my oven). Serve with quinoa and stir-fried veggies, garnish with peanuts and fried shallots.

Tofu

Makes approx 10 skewers.

  1. Make Japanese sauce as per Japanese sauce instructions (above)

  2. Marinade tofu overnight or for a couple of hours.

  3. Preheat the oven to 180c. Thread three pieces of tofu and three squares of capsicum, alternating between the two.

  4. Repeat with the shallots.

  5. Cook on a wire rack for approx 25-30 minutes.

  6. If you have marinade left, take the tofu out of the oven halfway through, baste with marinade and put back to cook till done.

  7. Serve with quinoa and stir-fried veggies. Garnish with peanuts and fried shallots.

Japanese sauce for stir-fried veggies

  1. Use the same sauce for the veggies but halve the quantity.

Stir-Fried Veggies

  1. Heat the sesame oil in a frying pan on high heat. Add the veggies and stir fry them for a couple of minutes only (if you would like them to remain crisp).

  2. Pour sauce onto vegetables and stir for another 3-4 minutes before removing from the stove. Serve vegetables with quinoa. Garnish with peanuts and fried shallots.

Love,

Nava


PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!




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