Chicken Yasai | Vegetable Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1/2" bite-sized pieces. Place chicken in a bowl.

Add 2 tbsp soy sauce, 1 tbsp mirin, 1 tsp cornstarch, grated ginger and minced garlic to the chicken. Mix to coat evenly. Marinate at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Prepare all vegetables: slice bell peppers into 1/2" strips, julienne the carrot, halve baby corn lengthwise, slice shiitake, and cut green onions into 1" pieces. Keep bean sprouts rinsed and drained. This mise en place allows quick stir-frying.

Blanch firmer vegetables (carrot and baby corn) in boiling salted water for 30–45 seconds, then plunge into ice water to stop cooking. Drain well before stir-frying. (Optional but helps even cooking if vegetables are thick.)

Whisk together sauce: 2 tbsp oyster sauce, 1 tbsp soy sauce, 1 tbsp sake, 1 cup chicken stock (or water), 1 tsp sugar, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Set aside.

Make cornstarch slurry by mixing 1 tsp cornstarch with 1 tbsp cold water until smooth; set aside.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbsp neutral oil and swirl to coat.

Add the marinated chicken in a single layer, leaving space so pieces sear. Let cook undisturbed 1–2 minutes, then stir-fry 2–3 minutes more until chicken is lightly browned and nearly cooked through. Remove chicken to a plate and reserve any fond in the pan.

Add another 1 tbsp oil if pan looks dry. Add mushrooms and stir-fry 30–45 seconds, then add bell peppers and stir-fry 1–1.5 minutes until they begin to soften but remain bright.

Add blanched carrot and baby corn, tossing to combine for 30–45 seconds. Return cooked chicken to the wok and toss with vegetables to reheat, about 30–45 seconds.

Pour the prepared sauce into the wok and bring to a simmer, scraping any browned bits from the bottom. Cook 1–2 minutes until sauce reduces slightly.

Stir the cornstarch slurry to reincorporate and drizzle into the simmering sauce while tossing the chicken and vegetables. Cook 30–60 seconds until sauce thickens and evenly coats the ingredients.

Add bean sprouts and green onions, toss for 20–30 seconds — they should stay crisp-tender. Taste and adjust seasoning with salt or a splash of soy if needed.

Transfer chicken yasai to a serving platter. Sprinkle with toasted sesame seeds and shichimi or chili flakes if using.

Serve immediately over steamed rice (about 1 cup rice per serving).