Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

Chicken Thigh and King Oyster Mushroom Butter Ponzu Stir-fry

The seasoned chicken combines with the richness of the butter and the freshness of the ponzu sauce. The chicken is a perfect match with king oyster mushrooms!


Chicken thigh
250 g
King oyster mushrooms
100 g
Shiso leaves
◆Tubed garlic
About 1 cm
1 tablespoon
a small amount
◆Coarsely ground black pepper
a small amount
Olive oil (or vegetable oil)
1 tablespoon
Ponzu soy sauce
3 tablespoons
1 tablespoon
10 g


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.

Story Behind this Recipe

Thanks for checking this recipe out I found a recipe combining butter and ponzu on the Mizkan Ajipon recipe page, and so I figured I just had to try that in one of my own recipes.
The flavorful combo of butter and garlic isn't overpowering, even when combined with ponzu and shiso.