Japanese-Style Chicken Stir-Fry Chimichanga
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Japanese-Style Chicken Stir-Fry Chimichanga
Servings: 4
Prep Time: 20 min
Cook Time: 25 min
Instructions
1. Marinate the Chicken
• In a bowl, toss chicken with soy sauce, mirin, sake, sesame oil, and cornstarch. Let sit 10–15 minutes while prepping vegetables.
2. Cook the Stir-Fry
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Stir-fry chicken until just cooked through, about 4–5 minutes. Remove and set aside.
• In the same pan, sauté onion, carrot, cabbage, and bell pepper until slightly softened (about 3 minutes).
• Add garlic, ginger, and chicken back to the pan. Stir-fry together for another 1–2 minutes. Adjust seasoning with soy sauce if needed.
3. Assemble Chimichangas
• Warm tortillas slightly to make them pliable.
• Lay a tortilla flat. Add a scoop of rice in the center, then top with chicken stir-fry and a sprinkle of cheese.
• Fold in the sides, then roll tightly into a burrito shape. Secure with toothpicks if necessary.
4. Fry the Chimichangas
• Heat 1–2 inches of vegetable oil in a deep skillet to 350°F.
• Carefully place chimichangas seam-side down and fry until golden brown and crispy on all sides, about 3–4 minutes total.
• Drain on paper towels.
5. Serve
• Drizzle with Japanese Sweet Chilo sauce, sprinkle sesame seeds and dried seaweed on top.
• Serve hot with extra dipping sauce on the side.