Over the past couple of months I've been enjoying trying to cook Japanese dishes at home (mostly soups) and using condiments commonly used in Japanese cooking. As a result of me making different variations of miso soup and soup using dashi, I've fallen in love with the subtle sweetness of mirin which is a rice wine that is similar to sake except with a higher sugar content and lower alcohol content. Mirin is wonderful as a marinade and as an ingredients in Japanese soups. This recipe came about on a night when I wanted to try cooking chicken and zucchini with a marinade and not as a stir fry for once. The results were a tasty baked stir fry with all of the sweet and savory flavor of a stir fry.
(Above: Everything being marinated before cooking)
-2 cups chopped boneless skinless chicken breasts lightly seasoned with black pepper
-2 chopped zucchini
-1 cup chopped baby bella mushrooms or shiitake mushrooms
-rice for serving
-1/3 cup soy sauce
-1/3 cup mirin
-1 tsp. ground ginger
-2 tbs. brown sugar
-1 tbs. minced garlic
-1/8 tsp. black pepper
-2 tbs. sesame oil
Preheat oven to 350 degrees. In a small bowl, mix all marinade ingredients.
Add all ingredients to a bowl and mix thoroughly so that the chicken and vegetables are completely covered. Let everything sit for 20 minutes.
Add the chicken and vegetable mixture to a deep baking dish and cook for 30 minutes. Serve with rice and enjoy!
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