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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut all of the meat and veggies, so they are ready to cook. I find that cutting the chicken while it is still half frozen makes it much easier! | 2. Start your rice in a rice cooker or on the stove. The cooking time for the dinner is equivalent to the cooking time for rice. | 3. Using a wok or large frying pan, heat sesame oil over medium-high. Add in the garlic. When the oil starts to sizzle, add in the shoyu, vinegar, mirin, sugar, and ginger. Mix well. | 4. Add chicken. Cook until there is no pink at all. Chicken will have a rich brown color from the sauce. | 5. Add in the veggies and cook until the rice is done. | 6. If I am cooking for people who do not like crunchy veggies, I will steam all the veggies together in a separate pot while the chicken is cooking, then add the steamed veggies in with the chicken once it is cooked. | 7. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	4	boneless	skinless cubed boneless	-	-	-	-
green bell pepper	1		diced	-	-	-	-
white onion	1		diced	28.0	6.537999999999999	0.77	0.07
carrot	4		cut	209.92	49.0496	4.7616	1.2288
red bell pepper	1		diced	-	-	-	-
broccoli	1		cut	-	-	-	-
sesame oil	1/4	cup		481.78	0.0	0.0	54.5
shoyu	1/3	cup		45.05	4.1905	6.919	0.4845
rice vinegar	1/4	cup		-	-	-	-
mirin	2	tablespoons		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
ginger	2	teaspoons		3.2	0.7108	0.0728	0.03
garlic clove	3		minced	13.41	2.9754	0.5724	0.045

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.