Description
A simple teppanyaki-style dish of juicy garlic-ginger chicken thighs and tender vegetables, quickly cooked in soy sauce for a savory, glossy, umami-rich finish.
Ingredients
Units
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For the Chicken:
- 1 tbsp butter, unsalted
- 1 1/4 lb boneless/skinless chicken thighs (~4 thighs), diced
- 3 cloves garlic, minced
- 1 tsp ginger, grated
- 3 tbsp soy sauce (for a darker color, optionally swap 1 tbsp of soy sauce for dark soy sauce)
- 1/2 yellow onion, sliced
- 1 zucchini, chopped into 1 inch long pieces
- 1/2 cup mushrooms, diced
- 1 tbsp soy sauce
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Heat a large wok or skillet over medium-high heat with the butter. Add the garlic and grated ginger and stir until fragrant, about 30 seconds.
- Add the diced chicken and let sit, cooking until brown on the bottom, about 6 – 8 minutes.
- Flip the chicken and pour in the soy sauce (and dark soy sauce if using). Stir and cook for another 6 – 8 minutes, letting the sauce reduce and coat the chicken. Remove from the pan and set aside.
- In the same pan, add the onion first, cooking for about 2 minutes.
- Add in the mushrooms and cook for another minute, then add in the onions. Cook over medium-high heat until tender and lightly caramelized.
- Add the soy sauce, salt, and black pepper. Toss to combine and cook for another minute.
- Return the chicken to the pan, toss everything together, and cook briefly until heated through. Serve hot.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 2