Japanese style chicken with vegetable stir fry

Clare Bassano's Japanese style chicken certainly delivers plenty of Eastern promise - and crisp stir-fry vegetables make the perfect accompaniment.
Japanese style chicken with vegetable stir fry
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 40 minutes plus 4 hrs marinating
  • Effort: easy



  • 115 ml shoyu sauce
  • 115 ml dry sherry
  • 3 clove garlic, finely chopped
  • 3 cm piece ginger, finely chopped
  • 5 chicken breasts
  • freshly ground black pepper

For the Vegetable Stir Fry:

  • 2 tbsp sunflower oil
  • 1 onion, finely chopped
  • 3cm piece ginger, thinly chopped
  • 100 g mange tout or sugar snap peas, slicedfinely sliced
  • 200 g carrots, cut into fine matchsticks
  • 200 g mooli (white radish), cut into fine matchsticks
  • juice and zest of 1 large oranges
  • 2 tbsp coriander


1. Place half the Shoyu, half the sherry, half the garlic and half the ginger into a large bowl and mix together thoroughly. Add the diced chicken. Cover with cling film and leave to marinade for at least 4 hours.

2. Thread the marinated chicken onto skewers and grill for 15 minutes. Keep turning and basting with the marinade. Place the remaining Shoyu, garlic and ginger into a small saucepan and warm gently to make a dipping sauce.

3. Meanwhile, for the stir-fry vegetables, heat the oil in a wok. Add the onion and ginger and cook to release the aroma. Add the chopped vegetables and stir to keep moving all the time. Cook for 2-3 minutes.

4. Add the orange juice and zest and cook for a further minute.

5. Season with salt and pepper. Just before serving scatter over the coriander.

6. Serve the chicken kebabs with the stir-fried vegetables and the warm dipping sauce.

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