This Japanese Mounjaro recipe is a quick chicken and vegetable stir-fry in a savory soy, honey, rice vinegar and ginger sauce. It uses one skillet, takes about 30 minutes, and is served over steamed rice or noodles.
A quick clarification: this is an everyday savory dinner, not the matcha-and-ginger drink that also circulates online under the name “Japanese Mounjaro”, and it has nothing to do with the prescription medication Mounjaro. It makes no health or weight-loss claims. If you came looking for the drink, see our Japanese Mounjaro drink recipe.
What Is This Japanese Mounjaro Recipe?
It is a simple skillet dinner built on pantry flavors common in Japanese home cooking: soy sauce, sesame oil, ginger, garlic and rice vinegar, with a little honey to round out the saltiness. Chicken thighs stay tender and juicy, and the broccoli and carrot keep some bite. The sauce reduces for a few minutes at the end so it clings to everything.
Japanese Mounjaro Recipe Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, thinly sliced
- 1 carrot, julienned
- 2 cups broccoli florets
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon sesame seeds (optional)
- 2 tablespoons chopped green onions (optional)
How to Make Japanese Mounjaro Recipe Step by Step
- Prep. Cut the chicken into bite-sized pieces, slice the onion and carrot, mince the garlic and grate the ginger.
- Brown the chicken. Heat the sesame oil in a large skillet over medium heat. Cook the chicken until browned on all sides, then move it to a plate.
- Cook the vegetables. In the same pan, stir-fry the garlic, onion and carrot for about 3 minutes, until the onion turns translucent.
- Add the broccoli. Cook for 2 to 3 minutes more, until it is tender but still crisp.
- Add the sauce. Return the chicken to the pan. Stir in the soy sauce, honey, rice vinegar and ginger until everything is coated.
- Finish. Cook for about 5 minutes, until the sauce thickens slightly. Top with sesame seeds and green onions and serve hot.
Tips for the Best Japanese Mounjaro Recipe
- Cut everything to a similar size so the pieces cook evenly.
- Do not crowd the pan. Brown the chicken in two batches if your skillet is small, so it sears instead of steaming.
- Cook the chicken through. Chicken is safely cooked at an internal temperature of 165°F (74°C).
- Keep the broccoli crisp. Add it late and pull the pan off the heat as soon as it turns bright green and tender.
- Taste the sauce before serving. Soy sauces vary in saltiness, so add a splash of water if it seems too salty.
- Gluten-free option: use tamari or coconut aminos in place of soy sauce.
Variations
- Vegetarian: swap the chicken for pressed, cubed tofu, tempeh or edamame.
- Spicy: add chili flakes, sriracha or sliced fresh chili to the sauce.
- Chicken and shrimp: cook the shrimp separately and add it at the end so it does not overcook.
- More vegetables: mushrooms, bell peppers, zucchini or snap peas all work.
- Sweeter: a little pineapple or a splash of orange juice balances the soy sauce.
What to Serve With It
Steamed white rice is the easy choice. Soba or udon noodles turn it into a noodle bowl, and quinoa works if you want a different grain. For a fuller Japanese-style meal, add miso soup or a quick cucumber pickle on the side.
Storing and Reheating
- Refrigerator: cool the stir-fry, then keep it in an airtight container for up to 3 days.
- Freezer: freeze in a freezer-safe container or bag, with as much air pressed out as possible, for up to 1 month.
- Microwave: cover with a damp paper towel and heat for 1 to 2 minutes, stirring halfway, until hot all the way through.
- Stovetop: warm in a pan over medium heat for 5 to 7 minutes, adding a splash of water or soy sauce if it looks dry.
Japanese Mounjaro Recipe Card
Japanese Mounjaro
Ingredients
Equipment
Method
- Prepare the Ingredients: Slice the chicken, onions, and carrots. Mince the garlic and grate the ginger.
- Cook the Chicken: Heat the sesame oil in a large skillet over medium heat. Add the chicken pieces and cook until browned on all sides. Once cooked, remove the chicken and set it aside.
- Stir-Fry the Vegetables: In the same skillet, add garlic, onion, and carrot. Stir-fry for about 3 minutes until the onions become translucent.
- Add the Broccoli: Add the broccoli and stir-fry for another 2-3 minutes until the vegetables are tender yet still crisp.
- Combine Chicken and Sauce: Return the cooked chicken to the pan. Add soy sauce, honey, rice vinegar, and grated ginger. Stir well to coat the chicken and vegetables evenly with the sauce.
- Finish and Garnish: Let the dish cook for 5 minutes, allowing the sauce to thicken and everything to combine. Garnish with sesame seeds and green onions before serving.
Notes
- Vegetable Variations: Feel free to add other vegetables like bell peppers, zucchini, or mushrooms based on your preference.
- Protein Substitutes: You can swap the chicken for shrimp, tofu, or beef for a different twist.
- Make It Spicy: Add chili flakes or sriracha for a spicy version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. Reheat in the microwave or on the stovetop.
Japanese Mounjaro Recipe FAQs
Is this the Japanese Mounjaro drink?
No. This is a chicken and vegetable stir-fry. The drink is a different recipe, linked above.
Can I make it vegetarian?
Yes. Use tofu, tempeh or edamame instead of chicken, and press the tofu first for a crisper texture.
What vegetables can I use?
Broccoli and carrot are the base, but bell peppers, mushrooms, zucchini and snap peas also work. Cut them to similar sizes.
Can I use a soy sauce alternative?
Yes, tamari (a gluten-free option) or coconut aminos both work, though the flavor will differ slightly.
How do I make it spicy or lighter?
For heat, add chili flakes or sriracha to the sauce. To lighten it, use a little less sesame oil and honey, or swap in chicken breast.
