Japanese Chicken and Vegetable Sauté


Preparation info

  • Serves


    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

This is a popular dish in many Japanese homes, and I feel sure it will become a favorite in your house, too. Serve it as you would a stew, with hot white rice or crusty bread, and perhaps a green salad on the side.


  • ¾ pound boneless, skinless, white meat chicken
  • 6 dried shiitaké (dark Oriental mushrooms), about ½


Cut the chicken into pieces that are about 1 inch square. Quickly blanch the chicken in boiling water until the surface of each piece turns white. Set aside.

Soak the mushrooms in ¾ cup of warm water f