Ingredients:
- japanese sansho pepper (optional)
- shichimi togarashi pepper or red chili pepper flakes (optional)
Directions:
- Remove excess fat from chicken.
- Remove hard end tips of mushrooms, and cut into halves or fourths depending on size.
- Destem and remove seeds from peppers; cut into 4-6 pieces if bell peppers are used.
- Heat a non-stick fry pan over medium-high heat until hot; add chicken skin side down, and cook until skin crisps and turns golden.
- Turn chicken and cook other side until brown.
- Add mushrooms and peppers to pan.
- When meat is cooked done, add the mirin and the soy sauce; turn chicken and vegetables frequently.
- Remove chicken when sauce thickens; cut into bite-size pieces.
- Arrange all on a platter.
- Serve sansho pepper and shichimi togarashi as table condiments.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.64 Kcal (120 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 631.85mg | 26% | |
| Potassium | 139.37mg | 3% | |
| Total Carbs | 3.34g | 1% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 2g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 48.96 Kcal (205 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1080.08mg | 26% | |
| Potassium | 238.24mg | 3% | |
| Total Carbs | 5.7g | 1% | |
| Sugars | 1.68g | 4% | |
| Dietary Fiber | 2.14g | 5% | |
| Protein | 3.41g | 4% | |
| Iron | 0.4mg | 1% | |
| Calcium | 5.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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