Make the most of garlic flavor for extra umami!
- Nutrition facts are for one serving.
Cut the onion into wedges, remove the stem and seeds from the green peppers and randomly chop up. Remove the hard base from the shimeji mushrooms and break apart into bunches. Cut the chicken into bite-size pieces, sprinkle with the salt and pepper.
Heat the olive oil and garlic in a fry pan over medium heat, add in the chicken skin-side down. Once crisp and browned, add in the onion, green peppers and shimeji mushrooms and continue to sear.
Add in the tomato sauce, simmer for 10 to 15 minutes.
Cut the pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
Place the knife diagonally on the round green pepper and cut it up irregularly. When the cut is close to the seeds, stand the green pepper up and cut in a manner to avoid the seeds so that you can neatly cut to the end.
Many of the shimeji mushrooms available in stores have been cultivated in mushroom beds, causing the roots to be tighly squeezed together. To some the chaff is attached, so be sure to cut away this hard base before using.
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