It was probably inevitable: this seemingly bizarre fusion dish of zero-fat chicken teriyaki tortillas that probably doesn't make sense until you taste it, is the ultimate NipoMex comfort food prepared in 20mins or less...
Sayonara, senorita
This is an entirely new recipe, whipped up in a moment of whimsy while I was getting really bored with planning out my near fat-free diet after surgery. It's also one of those recipes that has left me saying aloud," It's so obvious. Why didn't I think of it before?" However, please forgive the ropey photos taken in low light conditions. Since this is effectively it's world premiere, they'll have to do for now.
In simplistic terms, what's not to like about combining two of my favourite culinary traditions? This (con)fusion of Mexican and Japanese cuisine turns out to be quite the crowd pleaser (well the crowd of Luc and me in this case), something you can pull together in under 30mins, making it the perfect mid-week meal when you want something satisfying but haven't got the time and energy to spend hours in the kitchen.
For the best results, marinade your chicken in the teriyaki overnight. It's not essential. However you should ensure that it has at least 4 hours to marinade before cooking.
I strongly advise using pure sesame oil for this one as opposed to blended "wok oils" that combine it with other oils and herbs. The reason for this is that sesame oil is naturally one of the most liquid of oils. This means that when cooking with so little oil, you can actually get it to spread over a far greater surface of the wok compared with oils such as sunflower oil, often used in blended wok oils.
An important point on Japanese stir frying: many Japanese dishes, including this one, are not supposed to have that "still practically raw" quality that bad TV chefs have equated with stir fry dishes universally While you do want the endpoint to be that the onions and green bell pepper remain somewhat al dente, it is important that both are actually cooked. Green bell pepper, more than many other vegetables, has a distinctly different flavour raw compared with when it is actually cooked. It is the latter that is key to this signature Japanese comfort food.
This dish is served with sides and accompaniments often combined with tortillas—such as the shredded lettuce and yoghurt as a fat-free alternative to sour cream—but, teriyaki is not traditionally a spicy dish. So, rather than "force" chillies on diners, I've served it with minced hot red chillies as a condiment that can be added if desired.
To keep this dish at roughly 3g fat per serving, I have not included cashew nuts. But, if you're not too worried about keeping fat at such a low level—it will still be low in fat compared with fat in many daily dishes—you can include this ingredient traditional to many Japanese teriyaki dishes in the wok.
Shopping List
for zero-fat chicken teriyaki tortillas
Teriyaki marinade- buy it readymade (of the sticky variety) or make it yourself; see below
1 skinless chicken breast per diner, cut into "bite size pieces
1 large green bell pepper, cut vertically into slices
2 medium brown or white onions, cut into quarters and separated in layers
approx 100g cashew nuts - (optional; if not maintaining near-zero fat)
½ tbspn sesame oil
½ tspn garlic & ginger paste (optional)
1 or 2 large flour tortillas per diner
salt and pepper to taste
for the teriyaki sauce
½ cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons brown sugar
2 tablespoons sesame seeds (optional)
2 cloves finely grated garlic
1 large piece of fresh ginger, grated
¼ cup cold water
1 tablespoon corn starch (maize flour)
for the accompaniments and condiments
3 carrots, peeled and roughly grated
Approx. 7cm section of daikon (aka mooli), roughly grated
3 heaped tbspns gari (sushi ginger), preferably the pink type
1 fresh lime (or yuzu juice)
1 tabspn blackened sesame seeds
2 tbspns light soy sauce
½ an iceberg lettuce, washed, shredded and drained
0% fat Greek-style yoghurt (or fat-free crème fraîche)
2 tbspns hot red chillies, minced (optional)
Cooking Method
With this dish—though not written in this order because of practical considerations—prepare all of you condiments and sides and start warming the tortillas before you commence stir frying the marinaded chicken. The stir frying is completed very quickly and the chicken should be taken to table as soon as it's ready.
for zero-fat chicken teriyaki tortillas
For the best results, the day before, make the teriyaki, mixing together all the ingredients. Or, simply use store-bought. Marinade the chicken in approx 100g of the teriyaki and store in a sealed container . NB: you use more teriyaki for this dish compared with teriyaki noodle dishes due to the lack of oil. Hold back approx. another 50g for use while cooking
Add the sesame oil to a wok and spread over as much of the surface as possible. Heat on a high heat. Place the garlic & ginger paste into the wok before the oil heats. It's main function is to act as a temperature gauge when cooking with practically no oil. When the paste begins to sizzle, stir and allow to cook for about 1min.
Add the onion pieces and stir, coating with the oil as far as possible. Stir fry for about 2mins, then add the green bell pepper, stirring. The oil will be absorbed rapidly. To prevent sticking, add approx. 2 tbspns teriyaki and 1 tbspn of light soy to the wok. Stir regularly until the onion and the green bell pepper begin to soften.
Push the peppers and onions to the side of the wok. Add the chicken and all of the marinade to the centre, turning the chicken to ensure it seals on all sides. The marinade will generate enough liquid to minimise the risk of sticking
Once the chicken is sealed, stir together with the other ingredients, moving around the wok every 30secs or so. As the chicken nears being optimally cooked, pour in the remainder of the teriyaki and mix in. As soon as it is heated, covering the contents in a glaze-like sauce, decant to a serving dish. Take to table with the warmed tortillas, sides and condiments and allow diners to build their own teriyaki tortillas.
for the carrot, daikon and ginger salsa
Gently mix the grated carrot, daikon and blackened sesame seeds in a bowl. Fold in the sushi ginger
Dress with lime juice and light soy. Allow the ingredients to soak up the dressing for a few minutes before taking to table
Variations
For great pescatarian versions, simply substitute squid, langoustine tails, large king prawns or fresh tuna, cubed. Marinate and cook in pretty much the same way, adding later in the cooking process, reducing the cooking time appropriately given that seafood cooks faster than chicken.
Large cubes of smoked tofu marinated in the same way make an excellent vegetarian, actually vegan version but this will almost double the 3g fat per serving to almost double that. To keep it at near-zero levels, use thick slices of very large mushrooms or baby sweetcorn
Pairings
Both Mexican and Japanese food are particularly well suited to beer and this dish is no exception. Taking it in the Mexican direction of Corona, whether the booze-free or alcoholic version, served with that traditional wedge of lime works very well and would probably be my go-to option for warmer weather. When it's a little colder, why not opt for Sapporo Premium Black, a dark lager born of Japan's chilly northern island of Hokkaido.
On the wine front, this is one of those dishes that can easily pair with reds, whites on in between. On its inaugural outing, we had it with this mid-range De Grendel Koetshuis Sauvignon Blanc 2019, which was absolutely on the money. But I can also imagine it working really well with one of those dry German rieslings that have the slightest threat of a bubble.
If I were to take it in a red direction, I'd probably stick to the Germans and opt for something like a Johann Wolf Pinot Noir from Pfalz if I was keeping it down-to-earth. If I were feeling a little more indulgent, I'd ferret out a Californian pinot noir, their history and terroirs obviously having a strong relationship with Mexican cuisine. The problem is that, in Europe, at least, Californian pinot noirs are comparatively expensive and you'd be better served to look towards Romania if cost is the priority. However, I recently can across Estancia Pinot Noir 2018, a perfectly serviceable Californian pinot noir, now carried by a large UK supermarket chain and this is an obvious option.
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