The chicken thighs in this recipe are minced in a food processor to make a more succulent stir-fry.
The crunchy texture of the turnips and the refreshing flavor of the Moroccan beans go very well together.
Also, the rich butter and slightly sour ponzu make a great match!
Nutrients in Turnips
Let's take a look at the "kabu" (turnip), which is one of the main ingredients.
Turnips contain a variety of nutrients like vitamin C, potassium, iron, folate, and dietary fiber, and when consumed regularly, have the effect of keeping our stomachs and intestines healthy, preventing lifestyle-related diseases and preventing anemia.
In terms of nutritional value, it is actually very similar to daikon radish, which is often used in Japanese cuisine.
Many recipes using daikon radish have been introduced in Umami Recipe, and so turnips can be a nice change for added variety.
You may enjoy the slight difference in texture and sweetness.
The buttery flavored dish goes well with rice.
Also, by using both chicken thighs and thick-cut bacon, the differences in textures of meat can be enjoyed.
This is a simple recipe; simply fry the ingredients and season!
- 8.8 oz Chicken thigh
- 1.8 oz Thick-cut bacon
- 6.3 oz Turnips
- 1 tbsp Sake
- 3 Green beans
- 1 tbsp Vegetable oil
- 3 tbsp Ponzu sauce
- 0.75 tbsp Butter
Mix the chicken thighs in a food processor.
Cut the turnip into half-moon slices of less than 0.5 inches (1cm) thick.
Cut bacon into slices of 2 inches (5cm) pieces. Cut green beans diagonally.
Heat the vegetable oil in a frying pan and stir fry the minced chicken thighs. Add sake and break up well, then add turnips, bacon and green beans and saute quickly.
Add the ponzu and cover with a lid to steam.
When the turnips are tender, add the butter and let melt. Enjoy!
- You can also add grated or shredded yuzu peel if you like.
- The dish can be kept refrigerated for 3 days or frozen.