Shichimi Togarashi (7 Spice) Chicken Stir Fry
This Japanese spice blend infused stir fry has a bright citrus undertone that works so well with the sweet, salty and spicy blend of flavors.
Servings: 4 people
Ingredients
- 2 tablespoons sesame oil - toasted or black sesame oil is best
- 1 tablespoon garlic - minced
- 1 tablespoon fresh ginger or 1 teaspoon dried ground ginger
- 1 pound chicken breast - chunked
- 1 tablespoon salt
- 1/2 teaspoon shichimi togarashi 7 spice blend - more for more heat
- 2 cups red bell peppers - diced
- 1 jalapeno pepper - diced seeds removed for milder stir fry
- 4 cups zucchini - chunked
- zest from 1 orange
- For sauce:
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoon cornstarch
Instructions
- Prep all vegetables and chicken.
- Mix together orange juice, soy sauce, honey and cornstarch then set aside.
- Heat a wok or large skillet to high heat.
- Add sesame oil, garlic, ginger, chicken breast, salt and shichimi togarashi then cook chicken through then remove from pan and set aside.
- Add red bell peppers, jalapeno, zucchini and orange zest and cook until peppers and zucchini are softened.
- Add back in the chicken mixture.
- Stir the sauce mixture quickly then add to the stir fry and cook until sauce thickens slightly.
- Enjoy over rice or on it's own.