Japanese · Dinner
Simmered Fried Chicken and Root Vegetables (Low-Calorie)
Bite-sized chicken thigh pieces lightly pan-fried then simmered in a soy-mirin dashi broth with carrot, daikon and potato root vegetables. Fresh ginger rounds out the savoury base, giving a tender, glazed finish. Served hot as a light bowl alongside steamed rice.
$4
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
329Calories
31.4gProtein
10.8gFat
27.8gCarbs
13.6gSugar
3.1gFiber
1489mgSodium
141mgChol
2.9gSat Fat
880mgPotassium
48mgCalcium
2.3mgIron
0.5mcgVitamin B12
18mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Cut the chicken thigh into bite-sized pieces and toss with cornstarch until evenly coated.
2
Sear
Heat sesame oil in a nonstick skillet over medium-high heat. Fry chicken for 3–4 minutes, turning once, until lightly golden but not fully cooked through.
3
Simmer
Add dashi, soy sauce, mirin, sugar, carrot, daikon, potato and fresh ginger to the skillet. Bring to a simmer over medium heat.
4
Braise
Reduce heat to medium-low, cover, and simmer 15–18 minutes, stirring occasionally, until vegetables are fork-tender and chicken is cooked through.
5
Reduce
Uncover and simmer over medium heat for 2–3 minutes until the liquid thickens into a light glaze.
6
Plate
Spoon the chicken and vegetables into a bowl with their glaze and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g chicken thigh, cut into bite-sized pieces
- 2 tsp2 tsp cornstarch
- 2 tsp2 tsp sesame oil
- 2/3 cup160ml dashi
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tsp2 tsp sugar-white
- 11 small carrot, cut into chunks (about 60g)
- 1/2 cup70g daikon, cut into chunks
- 22 small potato, cut into chunks (about 80g)
- 1 tsp1 tsp ginger-fresh
- 22 scallion, for garnish
