Chicken Okonomiyaki
Get the recipe for this Japanese-inspired chicken okonomiyaki.
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Cooking tools:
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Skillet
- Spatula
- Stove
- Plate
Ingredients
- 700g Lilydale Free Range Chicken Breast Stir-Fry Strips
- 1 tablespoon peanut oil
- 3 free range eggs, lightly beaten
- ¾ cup plain flour
- ½ cup (125mL) chicken stock
- 2 teaspoons light soy sauce
- 1 ½ cups green cabbage, finely shredded
- 1 small carrot, coarsely grated
- 2 green onions, finely sliced
- ¼ cup button mushrooms, thinly sliced
- 50g green beans, cut into 1 ½ cm lengths
- 1 small zucchini, coarsely grated
- ¼ cup coriander leaves, roughly chopped
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
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