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Baked Soy and Mirin Chicken and Zucchini

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


  1. Preheat oven to 350 degrees. In a small bowl, mix all marinade ingredients.

  2. Add all ingredients to a bowl and mix thoroughly so that the chicken and vegetables are completely covered. Let everything sit for 20 minutes.

  3. 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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