Keichan Yaki: Easy Japanese Stir-Fry
Keichan Yaki is a hearty and flavorful Japanese chicken stir-fry originating from Gifu Prefecture. This dish features tender chicken pieces marinated in a savory garlic miso sauce, then stir-fried with plenty of fresh vegetables, creating a comforting and incredibly delicious one-pan meal. It's known for its robust flavors and satisfying texture, making it a popular home-cooked dish.
Ingredients
- 1 lb chicken thighs boneless
- 2 tbsp sake or dry white wine
- 1 tbsp mirin
- 2 tbsp soy sauce
- 2 tbsp miso paste red or white
- 2 cloves garlic minced
- 1 tsp ginger grated
- 1 tbsp sugar
- 1 tbsp sesame oil
- 0.5 head cabbage shredded
- 1 medium onion sliced
- 1 medium bell pepper any color
- 1 tbsp vegetable oil for stir-frying
Instructions
- In a medium bowl, combine the chicken pieces with sake, mirin, soy sauce, miso paste, minced garlic, grated ginger, sugar, and sesame oil. Mix well to coat the chicken. Let it marinate for at least 15 minutes at room temperature, or up to 30 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and bell pepper, and stir-fry for 3-4 minutes until slightly softened.
- Add the marinated chicken to the skillet, spreading it out in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Add the shredded cabbage to the skillet. Continue to stir-fry for another 3-5 minutes, until the cabbage is tender-crisp.
- Taste and adjust seasoning if needed. Serve the Keichan Yaki immediately over steamed rice, garnished with chopped green onions and toasted sesame seeds.
Notes
For extra depth of flavor, marinate the chicken for at least 30 minutes, or even overnight. Feel free to customize the vegetables with mushrooms, carrots, or snap peas. Serve hot over steamed rice and garnish with a sprinkle of toasted sesame seeds and thinly sliced green onions for an authentic touch.