This Shichimi togarashi (7 spice) chicken stir fry is a delicious dinner option that is bursting with flavors of garlic, chilies, orange, ginger, sichuan peppercorns and more. The spice blend can be purchased at most grocery stores so getting all the spices is affordable and easy. This stir fry has a great citrus undertone that really brightens the dish and the heat from the chilies gives it a sweet and spicy balance.
I also use sesame oil, either a toasted form or black sesame oil so the flavor from it is pronounced in the dish. Sesame seeds are also a part of the 7 spice blend to the flavor from the sesame oil mirrors and reinforces the spice blend.
What you need to make shichimi togarashi (7 spice) chicken stir fry:
serves 4
- 2 tablespoons sesame oil – toasted or black sesame oil is best
- 1 tablespoon garlic – minced
- 1 tablespoon fresh ginger or 1 teaspoon dried ground ginger
- 1 pound chicken breast – chunked
- 1 tablespoon salt
- 1/2 teaspoon shichimi togarashi (7 spice) blend – more for more heat
- 2 cups red bell peppers – diced
- 1 jalapeno pepper – diced, seeds removed for milder stir fry
- 4 cups zucchini – chunked
- zest from 1 orange
- For sauce:
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoon cornstarch
Instructions
- Prep all vegetables and chicken.
- Mix together orange juice, soy sauce, honey and cornstarch then set aside.
- Heat a wok or large skillet to high heat.
- Add sesame oil, garlic, ginger, chicken breast, salt and shichimi togarashi then cook chicken through then remove from pan and set aside.
- Add red bell peppers, jalapeno, zucchini and orange zest and cook until peppers and zucchini are softened.
- Add back in the chicken mixture.
- Stir the sauce mixture quickly then add to the stir fry and cook until sauce thickens slightly.
- Enjoy over rice or on it’s own.
Here are a few other recipes your may like:
- Tofu and Broccoli Stir Fry RECIPE HERE
- Crispy Mapo Tofu RECIPE HERE
- Shrimp and Zucchini Stir Fry RECIPE HERE
Shichimi Togarashi (7 Spice) Chicken Stir Fry
This Japanese spice blend infused stir fry has a bright citrus undertone that works so well with the sweet, salty and spicy blend of flavors.
Servings 4 people
Ingredients
- 2 tablespoons sesame oil – toasted or black sesame oil is best
- 1 tablespoon garlic – minced
- 1 tablespoon fresh ginger or 1 teaspoon dried ground ginger
- 1 pound chicken breast – chunked
- 1 tablespoon salt
- 1/2 teaspoon shichimi togarashi 7 spice blend – more for more heat
- 2 cups red bell peppers – diced
- 1 jalapeno pepper – diced seeds removed for milder stir fry
- 4 cups zucchini – chunked
- zest from 1 orange
- For sauce:
- 1/4 cup orange juice
- 1/4 cup soy sauce
- 1 tablespoon honey
- 2 tablespoon cornstarch
Instructions
- Prep all vegetables and chicken.
- Mix together orange juice, soy sauce, honey and cornstarch then set aside.
- Heat a wok or large skillet to high heat.
- Add sesame oil, garlic, ginger, chicken breast, salt and shichimi togarashi then cook chicken through then remove from pan and set aside.
- Add red bell peppers, jalapeno, zucchini and orange zest and cook until peppers and zucchini are softened.
- Add back in the chicken mixture.
- Stir the sauce mixture quickly then add to the stir fry and cook until sauce thickens slightly.
- Enjoy over rice or on it’s own.