Japanese Ginger Chicken (Shogayaki-Style)

Featuring thin-sliced lean chicken breast glazed in a fresh ginger sauce, this dish delivers authentic Japanese home-style flavor rich in high-quality protein.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 650 g thin-sliced chicken breast · 728 kcal in the whole recipe
• 120 g dry white rice · 432 kcal in the whole recipe
• 200 g thinly shredded white cabbage · 50 kcal in the whole recipe
• 110 g sliced onion (1 medium) · 44 kcal in the whole recipe
• 12 g finely grated fresh ginger (2 tbsp) · 10 kcal in the whole recipe
• 8 g minced garlic (2 cloves) · 12 kcal in the whole recipe
• 48 g low-sodium soy sauce (3 tbsp) · 27 kcal in the whole recipe
• 14 g honey (2 tsp) · 43 kcal in the whole recipe
• 15 g rice vinegar or apple cider vinegar (1 tbsp) · 3 kcal in the whole recipe
• 5 g sesame oil (1 tsp) · 44 kcal in the whole recipe
• 9 g canola oil (2 tsp) · 81 kcal in the whole recipe
• 3 g sesame seeds (1 tsp, for garnish) · 19 kcal in the whole recipe

Method

1. Rinse the dry rice and cook with 240 ml water over low heat until fluffy; thinly shred the white cabbage and slice the onion.

   

2. In a small bowl, whisk together low-sodium soy sauce, honey, vinegar, grated fresh ginger, and minced garlic to make the ginger sauce.

   

3. Heat canola oil in a large skillet over medium-high heat (350°F / 180°C) and sauté the sliced chicken breast and onion for 5-6 minutes.

   

4. Pour in the ginger sauce mixture and sesame oil, simmering for 2 minutes until the glaze coats the chicken; serve over cooked rice with shredded cabbage and garnish with sesame seeds.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.