
Yields:
4
Total Time:
30 mins
Sukiyaki is sometimes prepared tableside in restaurants; chefs stir-fry strips of beef, then add tofu and vegetables. Instead of beef, Grace Parisi opts to cook chicken breast with light tofu, mushrooms and spinach in a minimal amount of canola oil, then serves the dish with a mild soy sauce broth and steamed rice.
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Ingredients
- 1/4 cup low-sodium soy sauce
- 1 tsp. dashi powder
- 2 tsp. sugar
- 3 Tbsp. canola oil
- 1 small onion
- 4 oz. shiitake mushrooms
- salt
- 8 oz. light silken tofu
- 5 oz. baby spinach
- 1 lb. skinless, boneless chicken breasts
- Steamed sushi rice
Directions
- Step 1In a medium saucepan, combine the soy sauce with the dashi powder, sugar and 3 cups of water and bring to a simmer. Cover and keep warm off the heat.
- Step 2In a large nonstick skillet, heat 2 tablespoons of the oil. Add the onion and mushrooms, season with salt and cook over high heat until lightly browned, 5 to 6 minutes. Add the tofu and cook until lightly browned, about 1 minute. Add the spinach and cook just until wilted, about 30 seconds. Scrape the mixture onto a plate.
- Step 3Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken, season with salt and cook over high heat, stirring twice, until just white throughout, about 3 minutes. Return the vegetables and tofu to the skillet and cook, stirring, just until combined. Spoon the mixture into shallow bowls and add sushi rice. Ladle the broth on top and serve.
Looking for more chicken recipes? Try our collections of chicken breast recipes, chicken casserole recipes, and recipes for leftover chicken.
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