This dish is inspired by the kind of hearty, satisfying meals you’d find at a popular Japanese diner—perfect for when you're craving bold flavors and a full belly.
Juicy chicken thighs, crisp vegetables, and a rich garlic-infused scallion salt sauce come together to make a dish that’s guaranteed to make you reach for extra rice.
Packed with protein and veggies—just what you need for an energy boost!
So delicious you’ll want an extra bowl of rice!
20 minutes
Kitchen of Love & Healing
PROFILE
INGREDIENTS
SERVES 3
Original recipe (1X) yields 3 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 12 oz boneless, skin-on chicken thighs
- 4 cup mung bean sprouts (loosely packed)
- 0.5 onion, sliced into thin wedges
- 5 garlic cloves (adjust to taste)
- 2 tsp. sesame oil
- chopped scallions (for garnish)
- A2 tbsp. sake (or dry white wine)
- Aa pinch salt
- Aa pinch sugar
- A1 garlic clove, grated
- A1 tsp. potato starch (or cornstarch)
- A1 tbsp. cooking oil (for chicken)
- A1/2 tbsp. cooking oil (for vegetables)
- B2 tbsp. sake (or dry white wine)
- B2 tbsp. mirin
- B2 tsp. chicken soup base (bouillon powder)
- B1 tsp. potato starch (or cornstarch)
- B1 garlic clove, grated
- B6 shakes black pepper
INSTRUCTIONS
- 1
Prep the chicken.
Trim off excess skin and sinew from the chicken thighs. Cut into small bite-sized pieces (about ¾ inch or 2 cm cubes).
Place in a zip-top bag with the A ingredients (sake, salt, sugar, garlic, and potato starch) and massage to coat. Let marinate for about 30 minutes.
Slice the onion into thin wedges. Peel the garlic cloves and trim off the ends.
- 2
Cook the chicken.
Heat 1 tbsp. oil in a skillet over medium-high heat.
Add the chicken and cook until browned on all sides. Remove from the pan and set aside.
- 3
Prep the sauce.
Combine the B sauce ingredients (sake, mirin, bouillon, potato starch, garlic, and pepper). Make sure the starch slurry is fully dissolved before adding it to the sauce. - 4
Sauté the vegetables.
Add ½ tbsp. oil to the pan. Add the onion and garlic, and sauté over medium heat until tender and lightly browned.
Sprinkle with an additional pinch of salt to intensify the flavor.
- 5
Combine and sauce.
Add the bean sprouts and quickly stir-fry over high heat.
Return the chicken to the pan, then pour in the B sauce. Stir continuously until the sauce thickens and evenly coats the ingredients.
- 6
Finish and serve.
Drizzle with sesame oil. Serve on a plate and top with chopped scallions.
RecipeID
120
Tips & Notes
・Sear everything well (except the bean sprouts) for maximum umami and aroma. A good sear = a natural flavor booster.
・For a beautiful sear with a home stove, don’t stir—let the ingredients sit in the pan to brown.
・Marinating the chicken with sake + a pinch of sugar and salt creates a simple brine that keeps it tender and juicy.
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About Me I’m based in Aichi Prefecture and share home-cooked recipes created from my own unique perspective and intuition—recipes I truly believe are delicious. 🍀 With just a small twist on everyday dishes, my “magic recipes” can turn them into something irresistibly tasty. You might even discover some unexpected secret techniques or hidden flavors! I carefully explain each step, sharing the purpose and principles behind it so you can understand not only how to cook, but also why. To me, cooking is a heartfelt creation—your personal message to the people you care about. That message travels through the food, sparking a silent conversation the moment they take a bite. I hope you’ll enjoy those beautiful, unspoken conversations, and create special moments that spread warmth and connection. Awards & Achievements ・ April 2025 – House Foods “Kaori Salt” Recipe Contest – House Foods Award ・ November 2024 – S&B Foods Mustard Recipe Contest – MAILLE Award ・ May 2024 – Kikkoman “Wagaya wa Yakinikuya-san” Recipe Contest – Grand Prize ・ May 2024 – Yamaki Dashi Pack Recipe Contest – Grand Prize ・ 2023 – Nadia Best Video Award, Artist Meal Plan Award, and Monthly MVP ・ Featured in Nadia Magazine Vol. 09, 12, and 13 Cooking is a letter from the heart—let’s fill it with love.