Experience the delightful flavours of Japanese chicken with garlic and mayo (Tori no Garikku Mayo), a delicious Japanese dish that combines tender chicken pieces with vibrant vegetables in a rich, garlic-infused mayonnaise sauce.
This savoury and slightly tangy meal is perfect for those looking to enjoy a comforting, yet sophisticated dish that brings a taste of Japan to your kitchen. Paired with steamed rice, Tori no Garikku Mayo offers a satisfying balance of textures and flavours that will delight your taste buds and leave you craving for more.
This recipe is not only easy to prepare but also versatile, making it a great choice for a family dinner or a casual get-together with friends. The creamy garlic mayo sauce complements the succulent chicken and crisp vegetables perfectly, creating a harmonious blend of tastes that is both indulgent and nutritious. Whether you’re a seasoned cook or a beginner, this Japanese style chicken with garlic and mayo is a dish that will impress and satisfy, bringing the warmth and comfort of Japanese cuisine straight to your dining table.
Ingredients
- 500 gram chicken thighs or breastts (cut into bite-sized pieces)
- 1 tablespoon soy sauce
- 1 tablespoon sake
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoon vegetable oil
- 1 carrot (julienned)
- 1 capsicum (bell pepper) (sliced into thin strips)
- 1 onion (thinly sliced)
- 3 spring onions (chopped for garnish)
Garlic Mayo Sauce
- 1/2 cup mayonnaise
- 3 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon seasame oil
- 1/4 teaspoon black pepper
Instructions
Marinate the chicken
- In a bowl, combine the chicken pieces, soy sauce, sake (if using), salt, and black pepper. Mix well and let marinate for at least 15 minutes.
Prepair the sauce
- In a small bowl, whisk together the mayonnaise, minced garlic, soy sauce, rice vinegar, honey, sesame oil, and black pepper. Set aside.
Cook the Chicken and Veg
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken pieces in a single layer and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and cook until it starts to soften, about 2 minutes.
- Add the carrot and bell pepper to the skillet. Stir-fry until the vegetables are tender but still crisp, about 4-5 minutes.
Combine and serve
- Return the cooked chicken to the skillet with the vegetables. Pour the garlic mayo sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 1-2 minutes until the sauce is heated through.
- Serve the garlic chicken mayo over steamed white rice. Garnish with chopped spring onions or other greens if desired.
Nutritional Information
- Per serving
- Energy: 563 kcal / 2353 kJ
- Fat: 45.6 g
- Protein: 25.3 g
- Carbs: 9.75 g
