Japanese · Dinner
Simmered Fried Chicken and Root Vegetables (Dairy-Free)
Boneless chicken thighs are dredged, fried until crisp, then simmered with carrot, daikon and fresh ginger in a soy-mirin-dashi broth until glazed and tender. Scallion garnish and steamed rice complete this dairy-free Japanese dish served hot with broth spooned over.
$5
15 minsPrep
22 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
585Calories
42.3gProtein
19.6gFat
56.8gCarbs
13.9gSugar
3.4gFiber
1780mgSodium
198mgChol
4.2gSat Fat
870mgPotassium
68mgCalcium
2.9mgIron
0.6mcgVitamin B12
11mgVitamin C
gluten-free-adaptable
protein-rich
dairy-free
Instructions
1
Prep
Cut the chicken thigh into bite-size pieces and coat evenly with the potato starch.
2
Fry
Heat the vegetable oil in a skillet over medium-high heat and fry the chicken for 4–5 minutes, turning once, until golden and crisp on both sides.
3
Saute
Push the chicken to one side, add the carrot, daikon and sliced ginger, and saute over medium heat for 3 minutes until vegetable edges are glossy.
4
Simmer
Pour in the dashi, soy sauce, mirin and sugar, bring to a simmer over medium heat, then reduce to medium-low and simmer uncovered for 12–15 minutes until vegetables are fork-tender.
5
Plate
Spoon the rice into a bowl, top with chicken and vegetables, pour over the glaze, and scatter with thinly sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 4 tbsp4 tbsp potato starch
- 2 tbsp2 tbsp vegetable oil
- 11 small carrot, about 60g
- 4.2 oz120g daikon
- 22 small knob fresh ginger
- 1 cup240ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar
- 22 scallion
- 1 1/3 cup200g cooked white rice
