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Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry
Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

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When you go grocery shopping, be sensible about it. If you make smart decisions when you are shopping for your groceries, you will be eating better meals by default. At the end of your day do you really want to deal with packed grocery stores and long waits in the drive through line? You want to get home quickly and have something great. Fill your cupboards with wholesome foods. This way—even if you decide on something slightly greasy or not as good for you as it could be, you’re still selecting foods that are better for you than you would get at the local diner or fast food drive through window.

There are all sorts of things that you can do to get wholesome. An expensive gym membership and very restrictive diets are not the only way to do it. It is the little things you choose on a daily basis that really help you with weight loss and getting healthy. Make shrewd choices every day is a great start. Getting as much physical exercise as possible is another factor. Don’t forget that health isn’t only about simply how much you weigh. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to chicken thigh and king oyster mushroom butter ponzu stir-fry recipe. You can cook chicken thigh and king oyster mushroom butter ponzu stir-fry using 11 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
  1. Prepare 250 grams Chicken thigh
  2. Prepare 100 grams King oyster mushrooms
  3. You need 6 Shiso leaves
  4. You need 1 cm ◆Tubed garlic
  5. Prepare 1 tbsp ◆Sake
  6. Prepare 1 dash ◆Salt
  7. Take 1 dash ◆Coarsely ground black pepper
  8. Prepare 1 tbsp Olive oil (or vegetable oil)
  9. You need 3 tbsp Ponzu soy sauce
  10. You need 1 tbsp Mirin
  11. Get 10 grams Butter
Instructions to make Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry:
  1. Cut the chicken thighs into bite-sized pieces and place in a plastic bag. Rub the meat with the seasonings marked by ◆, and let marinate in the fridge for about one hour.
  2. Cut off the stem end of the mushrooms, and rip them by hand into easy-to-eat pieces. If they are hard to split, make a small slice at the base and rip from there.
  3. Julienne the shiso leaves and place in a bowl of water. Shake apart the slices with chopsticks and then immediately remove from the water and pat dry (to remove bitterness).
  4. Heat the olive oil in a frypan and fry the marinated chicken thighs. Once they have browned, cover the pan and cook until the chicken has been cooked through.
  5. Once the chicken is cooked through, add the mushrooms to the pan, and quickly stir-fry on high heat. You can soak up the excess oil with paper towels if you would like.
  6. Combine the ponzu soy sauce, mirin, and butter. Pour over the chicken and mushrooms and quickly mix together before turning off the heat. Immediately put the dish onto a plate, and once you've garnished it with the shiso, it's finished.
  7. Here is a version where I added some roughly cut lotus root. I also cut the chicken smaller.

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