Chicken Stir-fry with Japanese Rice Pancakes

  • 31 Mar - 06 Apr, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp vegetable oil

· 750g chicken breast fillets, thinly sliced

· 1 medium brown onion, chopped

· 2cm piece fresh ginger, peeled, finely grated

· ½ cup Japanese yakitori sauce

· 4 green onions, sliced

· Barbecue sauce, to serve

· Mayonnaise, to serve

Japanese rice pancakes:

· 1 cup Japanese style sushi rice

· 1 egg, lightly beaten

· 1tbsp tamari sauce

· 2 green onions, thinly sliced

· 2tbsp plain flour

· ¼ cup vegetable oil


Cook rice following packet directions, and cool. Stir in egg, tamari, green onion and flour. Shape the mixture into four 2cm-thick pancakes. Place on a baking tray lined with baking paper. Cover with plastic wrap and refrigerate for 30 minutes. Heat oil in a large, deep frying pan over medium-high flame. Cook pancakes in batches for three minutes on each side or until brown and heated through. Meanwhile, heat a wok over high flame. Add oil and swirl to coat. Stir-fry chicken in batches for two to three minutes or until brown, then transfer to a bowl. Add brown onion and ginger, and stir-fry for a minute. Return chicken to wok with sauce. Stir-fry for two to three minutes or until the sauce is hot and chicken is cooked through then stir in green onions. Serve chicken with rice pancakes, barbecue sauce and mayonnaise.