Name: A Trip Down Memory Lane: Japanese-American Stir Fry
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless skinless chicken thighs, cut into bite-sized pieces; 1 tbsp cornstarch; 1 tbsp soy sauce (or tamari for gluten-free); 1 tbsp sake (optional); 2 tbsp neutral oil (like grapeseed or avocado); 2 cloves garlic, minced; 1 tbsp ginger, minced; 1 small yellow onion, sliced; 1 red bell pepper, sliced; 1 cup snap peas, trimmed; 1 cup shiitake mushrooms, sliced; 2 cups cooked jasmine rice (for serving); 2 green onions, sliced (for garnish); 1 tbsp toasted sesame oil (dairy-free); 1 tbsp rice vinegar; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp mirin (or 1 tsp sugar); 1 tsp sugar (omit if using mirin); 1/2 tsp freshly ground black pepper; Toasted sesame seeds, for garnish

A Trip Down Memory Lane: Japanese-American Stir Fry

CookwithNewsletter

This dish is a vibrant fusion of Japanese flavor and American comfort—perfect for a family dinner that celebrates shared adventure and togetherness. The high-heat stir fry technique brings out the best in fresh vegetables and tender velveted chicken, echoing the energy of Tokyo’s bustling markets and the warmth of home-cooked meals. The aromatic mix of ginger, garlic, and soy-based sauce creates an umami-rich, memory-evoking meal. Finished with a drizzle of toasted sesame oil, every bite is a journey through both familiar comforts and worldly flavors—a true trip down memory lane.

Ingredients

Instructions

In a medium bowl, toss chicken pieces with cornstarch, 1 tbsp soy sauce, and sake (if using) to velvet. Let marinate for 10 minutes while you prep vegetables.
Mix together the stir-fry sauce: 2 tbsp soy sauce, rice vinegar, mirin (or sugar), 1 tsp sugar, and black pepper in a small bowl. Set aside.
Heat a wok or large skillet over high heat until just smoking. Add 1 tbsp neutral oil, swirling to coat.
Add chicken in a single layer and sear for 2-3 minutes, tossing with a forward scooping motion. Remove chicken once just cooked through and set aside.
Add remaining 1 tbsp oil. Add garlic, ginger, and onion to the wok. Stir-fry for 30 seconds until fragrant.
Add bell pepper, snap peas, and mushrooms. Toss and stir-fry for 2-3 minutes until vibrant and just-tender.
Return chicken to the wok. Pour in the stir-fry sauce and toss everything together, letting the sauce bubble and coat the ingredients for 1-2 minutes.
Turn off heat and drizzle with toasted sesame oil. Toss once more.
Serve stir-fry over warm jasmine rice. Garnish with green onions and toasted sesame seeds.