This Japanese Vegetable Stir Fry recipe is a sponsored collaboration with Mizkan and the Forward Influence Network. However, all thoughts and opinions are my own.
I love Japanese restaurants but they can get expensive, so lately I’ve been cooking Japanese-inspired meals at home. It’s easier than you think to bring genuine Japanese flavors to your table and this stir fry definitely does it!
Loaded with fresh veggies, chunks of chicken and cooked in a flavorful, tangy sauce, this Japanese vegetable stir fry is a dinner you’ll feel great about serving.
The key to getting bona-fide Japanese flavor is to use Japanese rice vinegars and sauces, and I always use Mizkan. I consider it my secret ingredient!
Mizkan is the #1 Rice Vinegar brand in Japan* and is becoming more readily available in the U.S. In my area, I’ve seen it at Walmart, and I’m sure it will make its way to more grocery stores before long. Check http://bit.ly/WhereToBuy_Mizkan to find it near you.
*INTAGE SRI. Rice Vinegar Accumulated Sale Revenue 2014 – 2018.
How to Make this Japanese Vegetable Stir Fry
Before beginning, make sure all your veggies are prepped. I like using broccoli crowns because the stalks are minimized. It’s all about the florets, right?
I also like adding peeled and chopped daikon radish for its slightly sweet flavor and crunch. It reminds me a bit of water chestnuts, so if you like those, you’ll like daikon too.
Shishito peppers make another great addition to the veggie ensemble.
I also add shredded carrots and cooked and shelled edamame.
And I saute chicken breast chunks until cooked completely, then add in some minced garlic in the last minute or so and set it all aside.
Then I make my stir fry sauce and that’s where the Mizkan Natural Rice Vinegar comes into play. Its mild and smooth flavor is versatile enough to use in both hot and cold dishes and works beautifully in marinades, sushi, salad dressings and more.
It makes a great replacement for other harsh-tasting vinegar varieties and there are no calories or fat, so all that flavor comes with zero guilt.
I love it in the sauce for my Japanese veggie stir fry because it enhances the flavors of all those veggies!
Incidentally, the tangy, rich flavor of Mizkan Mirin would also go beautifully in this recipe.
With its sweet, sour and bitter flavor combo, it brings just the right accent to any dish and adds a nice shine to dipping sauces, broths, marinades and glazes. Try it in homemade teriyaki sauce, braised meat and veggies, tuna poke, miso ramen soup and stir-fried udon noodles too.
I heat some oil in a large pan and add all those chopped veggies.
The veggies cook for about 10 minutes, and then I add the sauce, stirring to distribute it evenly. And that’s it. It’s ready!
Sprinkle some sesame seeds over the top before serving.
You can eat the veggies on your own or serve them over rice as I do.
Pin this Japanese veggie stir fry recipe to Pinterest!
Japanese Vegetable Stir Fry
Japanese Vegetable Stir Fry
- 1 chicken breast cut into 1-inch chunks
- 3 cloves garlic minced
- 2 tablespoons olive oil divided
- 1 teaspoon black pepper
- 2 lbs broccoli crowns rinsed, cut into florets
- 2 cups carrots shredded
- 1 cup shishito peppers sliced
- 2 cups daikon peeled and diced
- 1 1/2 cups edamame shelled and cooked
- 2 tablespoons sesame oil
- 4 tablespoons soy sauce
- 1/4 cup honey
- 1 tablespoon chili oil
- 1/4 teaspoon red pepper flakes
- 1/3 cup Mizkan Original Rice Vinegar
- 2 tablespoons white sesame seeds
- 6 cups cooked rice
- Heat 1 tablespoon olive oil over medium-high heat. Saute chicken until browned then lower to medium heat and continue sauteeing until cooked through, about 5 minutes. Add garlic in the last minute of cooking. Remove from heat and set aside.
- Heat 1 tablespoon of olive oil in large saute pan over high heat. Add all veggies and saute for 8-10 minutes or until veggies reach desired tenderness.
- Meanwhile, in small bowl, mix together rice vinegar, sesame oil, soy sauce, honey, chili oil and red pepper flakes. Pour into pan with cooked veggies and stir to combine. Sprinkle with sesame seeds before serving over cooked rice.