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Before you jump to Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
Healthy eating encourages a feeling of wellness. Increasing our daily allowance of well balanced meals while decreasing the intake of unhealthy kinds plays a part in a more wholesome feeling. A piece of pizza does not make you feel as healthy as consuming a fresh green salad. Selecting healthier food choices can be tough when it’s snack time. Finding snack foods that really help us feel better and enhance our levels of energy often involves lots of shopping and scrupulous reading of labels. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
One of the most popular treats is natural yogurt. Often people elect to eat yogurt over a nutritious lunch which is not the right idea. You cannot beat yogurt whenever it comes to a nutritious snack though. Along with calcium, it is a good source of aminoacids and vitamin B. Yogurt is frequently eaten to help manage the digestive system considering that it is so easily digestible by the majority of people. Fast hint: pick unsweetened yogurt and add walnuts or flaxseeds. It’s an simple way to reduce sugar while still enjoying a tasty snack.
You don’t have to look far to find a wide selection of healthy snacks that can be easily prepared. Determining to live a healthy way of life can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to chicken thigh and king oyster mushroom butter ponzu stir-fry recipe. You can have chicken thigh and king oyster mushroom butter ponzu stir-fry using 11 ingredients and 7 steps. Here is how you do that.
The ingredients needed to prepare Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
- Provide 250 grams Chicken thigh
- Prepare 100 grams King oyster mushrooms
- Prepare 6 Shiso leaves
- You need 1 cm ◆Tubed garlic
- Get 1 tbsp ◆Sake
- Prepare 1 dash ◆Salt
- Prepare 1 dash ◆Coarsely ground black pepper
- Take 1 tbsp Olive oil (or vegetable oil)
- Get 3 tbsp Ponzu soy sauce
- Provide 1 tbsp Mirin
- Get 10 grams Butter
Instructions to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
- Cut the chicken thighs into bite-sized pieces and place in a plastic bag. Rub the meat with the seasonings marked by ◆, and let marinate in the fridge for about one hour.
- Cut off the stem end of the mushrooms, and rip them by hand into easy-to-eat pieces. If they are hard to split, make a small slice at the base and rip from there.
- Julienne the shiso leaves and place in a bowl of water. Shake apart the slices with chopsticks and then immediately remove from the water and pat dry (to remove bitterness).
- Heat the olive oil in a frypan and fry the marinated chicken thighs. Once they have browned, cover the pan and cook until the chicken has been cooked through.
- Once the chicken is cooked through, add the mushrooms to the pan, and quickly stir-fry on high heat. You can soak up the excess oil with paper towels if you would like.
- Combine the ponzu soy sauce, mirin, and butter. Pour over the chicken and mushrooms and quickly mix together before turning off the heat. Immediately put the dish onto a plate, and once you've garnished it with the shiso, it's finished.
- Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller.
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