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Chicken stir-fry on Japanese rice pancakes

  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings


  • 1 tablespoon vegetable oil
  • 750g chicken breast fillets, thinly sliced
  • 1 medium brown onion, chopped
  • 2cm piece fresh ginger, peeled, finely grated
  • 1/2 cup Japanese yakitori sauce
  • 4 green onions, sliced
  • Barbecue sauce, to serve
  • Mayonnaise, to serve

Japanese rice pancakes

  • 1 cup SunRice Japanese Style Sushi Rice
  • 1 egg, lightly beaten
  • 1 tablespoon tamari sauce
  • 2 green onions, thinly sliced
  • 2 tablespoons plain flour
  • 1/4 cup vegetable oil


  • 1
    Make Japanese rice pancakes: Cook rice following packet directions. Cool. Stir in egg, tamari, green onion and flour. Shape mixture into four 2cm-thick (11cm diameter) pancakes. Place on a baking tray lined with baking paper. Cover with plastic wrap. Refrigerate for 30 minutes.
  • 2
    Heat oil in a large, deep frying pan over medium-high heat. Cook pancakes, in batches, for 3 minutes each side or until browned and heated through.
  • 3
    Meanwhile, heat a wok over high heat. Add oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to 3 minutes or until browned. Transfer to a bowl. Add brown onion and ginger. Stir-fry for 1 minute. Return chicken to wok with sauce. Stir-fry for 2 to 3 minutes or until sauce is hot and chicken is cooked through. Stir in green onion.
  • 4
    Serve chicken with rice pancakes, barbecue sauce and mayonnaise.

Source: taste.com.au


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