Furikake Chicken
Servings 4 servings
Calories 380kcal
Ingredients
- 1/2 cup All-purpose flour
- 1/2 cup Cornstarch
- 1 tsp Garlic powder
- 1 lb Chicken breast boneless skinless cut into bite sized pieces
- 1/2 cup Canola oil for frying or more if needed
- 1 cup Baby carrots sliced thin
- 2 cups Oyster Mushrooms bottom of stem sliced off and pulled apart
- 1/2 cup Reduced-sodium soy sauce
- 1 cup Chicken broth
- 2 tsp Dashi to taste
- 1/2 cup Green Peas
- 1 tsp Fresh ginger minced
- 1/2 tbsp Furikake seasoning garnish
- 2 tbsp Scallions minced
- 4 slices Multigrain bread
Instructions
- In a bowl mix the flour and cornstarch. Season with garlic powder, salt, and pepper. Whisk it well to combine. Toss the chicken in the mixture to coat fully. (Toss the chicken around in the mixture again right before frying to make sure its well coated)
- Heat the oil in a skillet or saute pan on medium heat. Fry the chicken on all sides to get a crispy golden brown coloring to an internal temperature of 160 degrees using a thermometer. Set on paper towels and season with salt to taste right away.
- Heat a nonstick pan over medium heat. Once hot, add 1 to 2 tablespoons of canola oil (from frying the chicken) and carrots. Saute for 2 minutes, then add in the mushrooms and saute for 2 more minutes.
- Stir in the soy sauce, broth, and dashi. Bring to a simmer. Taste and adjust the dashi as needed. (dissolve 1 to 2 teaspoons of cornstarch in an equal amount of water and add it a little at a time to thicken the sauce). Once thickened remove from the heat and stir in the peas.
- Spoon the sauce over the chicken, sprinkle with furikake seasoning and scallions. Serve with bread.
Nutrition
Calories: 380kcal | Carbohydrates: 50g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1565mg | Potassium: 930mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4638IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 4mg