Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry
Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, chicken thigh and king oyster mushroom butter ponzu stir-fry. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Great recipe for Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry. Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes. The flavorful combo of butter and. Return the chicken to the wok with the oyster sauce, light and dark soy sauces, sugar and stock.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken thigh and king oyster mushroom butter ponzu stir-fry using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
  1. Prepare 250 grams Chicken thigh
  2. Prepare 100 grams King oyster mushrooms
  3. Get 6 Shiso leaves
  4. Take 1 cm ◆Tubed garlic
  5. Take 1 tbsp ◆Sake
  6. Prepare 1 dash ◆Salt
  7. Make ready 1 dash ◆Coarsely ground black pepper
  8. Make ready 1 tbsp Olive oil (or vegetable oil)
  9. Make ready 3 tbsp Ponzu soy sauce
  10. Make ready 1 tbsp Mirin
  11. Get 10 grams Butter

Enjoy with a fragrant lemon sauce. Add fresh mixed mushrooms and season with salt. Cut king oyster mushroom into pieces of bite size similar to size of chicken cubes. Heat remaing oil in frying pan.

Steps to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
  1. Cut the chicken thighs into bite-sized pieces and place in a plastic bag. Rub the meat with the seasonings marked by ◆, and let marinate in the fridge for about one hour.
  2. Cut off the stem end of the mushrooms, and rip them by hand into easy-to-eat pieces. If they are hard to split, make a small slice at the base and rip from there.
  3. Julienne the shiso leaves and place in a bowl of water. Shake apart the slices with chopsticks and then immediately remove from the water and pat dry (to remove bitterness).
  4. Heat the olive oil in a frypan and fry the marinated chicken thighs. Once they have browned, cover the pan and cook until the chicken has been cooked through.
  5. Once the chicken is cooked through, add the mushrooms to the pan, and quickly stir-fry on high heat. You can soak up the excess oil with paper towels if you would like.
  6. Combine the ponzu soy sauce, mirin, and butter. Pour over the chicken and mushrooms and quickly mix together before turning off the heat. Immediately put the dish onto a plate, and once you've garnished it with the shiso, it's finished.
  7. Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller.

Cut king oyster mushroom into pieces of bite size similar to size of chicken cubes. Heat remaing oil in frying pan. Add chicken, soy sauce, and oyster sauce. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl. Add mushrooms, lemon zest, and lemon juice.

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