Demonstrated by: State Representative, Ron Menor.
Favorite Local Recipes on May 1, 1998.
Slice chicken into serving pieces. Combine sugar, soy sauce, and mirin. In a skillet or wok, heat oil to medium high. Squeeze juice from grated ginger into wok. Add ginger and stir fry until brown; discard ginger fibers. Add chicken and stir-fry over high heat. Add soy sauce mixture and cook for 2 more minutes. Add vegetables, one at a time, and stir-fry after each addition. Add long rice and cook for 3 more minutes, or until done. Makes 8 to 10 servings.
Good recipe! I don’t like as sweet, so reduced sugar. Instead is full mirin, I did half mirin and sake for rest.
by Fran on 9/6/2020
Delicious and if you do your prep the day before it's a breeze. Reminds me of home and Ohana. Mahalo.
by Charlotte Naughton on 4/21/2020
I used chicken thigh meat and doubled the quantity. The sauce in my opinion is perfect when the sugar is cut back to 1/2 cup. Also used Cremini mushrooms and my family loved it!
by Lynn O on 2/28/2019
Great recipe, easy and quick. Took previous reviewer's suggestion and added aburage also. Shared with my newlywed grandbaby, she said hubby loved it.
by Lala on 10/11/2016
This recipe was really tasty and very easy to make. I also added aburage into the recipe as well.
by Jaye Arakaki on 4/6/2016
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