Moist Sautéed Chicken with Wasabi Soy Sauce and Mayonnaise

Moist Sautéed Chicken with Wasabi Soy Sauce and Mayonnaise

I had a taste of a mushroom stir-fry dish at a store and it was delicious, so I added chicken to that recipe and made my own side dish.

Ingredients: 4 servings

Chicken breasts
2 (large)
2 cloves
Shimeji mushrooms
1 packet
Green bell peppers
(1) Katakuriko
2 tablespoons
(1) Sake
2 tablespoons
(1) Salt
1/2 tablespoon
(4) Wasabi
1 teaspoon
(4) Soy sauce
1 1/2 tablespoons
(4) Mayonnaise
2 tablespoons


1. Slice the chicken breasts diagonally into 1 cm-thick pieces. Sprinkle with the Step 1 sake and salt. Coat with the katakuriko right before stir-frying.
2. Thinly slice the garlic, cut the green bell peppers into thin strips, and separate the shimeji mushrooms into individual pieces. Add 2 tablespoons of sesame oil to a frying pan and brown the chicken breasts over high heat.
3. Place the shimeji mushrooms and green bell peppers on top of the chicken, then lid. Steam-fry for 5 minutes. Flip and quickly stir contents 1-2 times half way through. Remove the lid and wipe off any excess oil with a paper towel.
4. Dissolve the (4) wasabi in soy sauce, and swirl it in. Add the mayonnaise at the end, and briefly stir.
5. I made a shio-koji version of this recipe. Please give it a try! Recipe ID: 1829115

Story Behind this Recipe

This dish originally came from a tasting sample at a store Since stir-fried mushrooms in mayonnaise and soy sauce were delicious, I added chicken and seasoned them with the same sauce . It became a great side dish for dinner.