Chinjao Rosu (チンジャオロース): How to Make Chicken and Green Pepper Stir-Fry

Have you ever wondered how a simple stir-fry of chicken and green peppers could taste so flavorful that it becomes a family favorite in Japan? Many people think Japanese cooking is always complex and time-consuming, but Chinjao Rosu (チンジャオロース) proves the opposite. With just a handful of ingredients and under 30 minutes, you can prepare a dish that tastes like something straight from a cozy Japanese home kitchen.

This recipe isn’t just about filling your stomach—it’s about enjoying tender chicken, crisp bell peppers, and a savory sauce that ties everything together. If you thought Japanese food was only sushi or ramen, this dish will pleasantly surprise you.

Table of Contents

What Makes Chinjao Rosu Special?

Chinjao Rosu (チンジャオロース), literally meaning “stir-fried meat with green peppers”, is originally inspired by Chinese cooking but adapted to Japanese tastes. Instead of beef, the Japanese version often uses chicken breast, making it lighter and healthier while still deeply satisfying.

• Time Required: About 25–30 minutes (perfect for a weeknight meal).
• Difficulty Level: Easy to moderate. Even beginners can follow with success.
• Why It’s Special:
  • Combines crunchy peppers with juicy chicken.
  • Uses pantry-friendly Japanese seasonings like mirin and sake.
  • Balanced flavors—slightly sweet, mildly savory, with a gentle garlic punch.

In Japan, Chinjao Rosu is considered both a comfort food and a nutritious everyday dish. Its quick preparation and colorful look make it a staple in many homes.

Chinjao Rosu (チンジャオロース) @JapanDishes

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Essential Ingredients for Chinjao Rosu

Let’s break down the main ingredients and why they matter:

• Green Peppers (4–5 pieces): The star of the dish. They bring crunch, color, and freshness. You can also mix in red or yellow peppers for variety.
• Chicken Breast (450g, skinless): Lean protein that cooks quickly. Thin strips ensure tenderness. You can substitute with pork, beef, or even tofu.
• Garlic (1 clove, minced): Adds aroma and depth.
• Potato Starch (1 tbsp): Coats the chicken to lock in juices and create a light crispy edge. Cornstarch can be used if potato starch isn’t available.
• Sesame Oil (1 tbsp): Essential for that nutty fragrance common in Japanese stir-fry.
• Seasoning A (for marinating):
  • Sugar (½ tbsp) – balances flavors.
  • White dashi (1 tsp) – adds umami.
  • Sake (1 tsp) – tenderizes chicken.
• Seasoning B (for sauce):
  • Chicken stock (1 tbsp) – base flavor.
  • Sake (1 tbsp) – extra depth.
  • Mirin (1 tbsp) – light sweetness and shine.
  • Black pepper (a pinch) – mild spice.

Step-by-Step Instructions

Step 1: Prepare the Vegetables

Cut the green peppers lengthwise, remove the seeds, and slice into thin strips. The thin cut ensures quick cooking and keeps them crunchy.

Step 2: Marinate the Chicken

Cut chicken breast into thin strips. Place in a plastic bag or bowl, and rub in Seasoning A: sugar, white dashi, and sake. Let it sit for about 10 minutes. This quick marinade adds flavor and helps tenderize the meat.

Step 3: Coat with Potato Starch

Before cooking, lightly dust the chicken strips with potato starch. This prevents them from drying out and gives them a silky coating once stir-fried.

Step 4: Stir-Fry the Chicken

Heat sesame oil in a frying pan over medium heat. Add the chicken strips and cook until golden, trying not to stir too much at first—this allows a nice sear to form.

Step 5: Add Vegetables and Garlic

Once the chicken is mostly cooked, toss in the sliced peppers and minced garlic. Stir-fry for 1–2 minutes until fragrant. The peppers should stay bright and slightly crunchy.

Step 6: Add Sauce B

Pour in the sauce mixture (chicken stock, sake, mirin, black pepper). Stir well until everything is coated and the flavors come together.

Step 7: Finish and Serve

Turn off the heat once the sauce thickens slightly and clings to the chicken and peppers. Serve hot over steamed rice or alongside other Japanese dishes.

Secrets to Success and Expert Tips

• Cut Evenly: Slice both chicken and peppers thinly and evenly for quick, uniform cooking.
• Don’t Overcook: Keep peppers crisp by stir-frying quickly over medium-high heat.
• Use Potato Starch Wisely: A light dusting is enough—too much can make the dish heavy.
• Adjust Seasonings: Taste at the end and adjust salt or pepper to your liking.

Expert cooks in Japan recommend preparing all ingredients before you heat the pan. Stir-frying is fast, so having everything ready ensures nothing burns or overcooks.

Assembly and Presentation

When serving Chinjao Rosu, presentation matters:

• Place the stir-fry in a wide shallow bowl so the bright green peppers are visible.
• Garnish with a sprinkle of sesame seeds or chopped scallions for extra color.
• Serve with steamed white rice, miso soup, or a small side salad for a balanced Japanese-style meal.

Storage and Make-Ahead Tips

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat with a splash of water to keep it moist.
• Freezing: Not recommended, as peppers lose their texture when thawed.
• Make-Ahead: You can slice the peppers and marinate the chicken a few hours ahead. Cook just before serving for the best flavor.

Recipe Variations

1. Beef Chinjao Rosu: Swap chicken for thinly sliced beef strips for a richer flavor.
2. Pork Version: A common alternative in Japan. Pork and peppers pair very well.
3. Vegetarian Option: Replace meat with firm tofu or mushrooms.
4. Colorful Mix: Use red and yellow peppers along with green for a visually stunning dish.
5. Low-Sodium: Use reduced-salt chicken stock and skip extra salt.

Health Benefits

Chinjao Rosu is not just tasty—it’s also good for you:

• High in Protein: Chicken breast helps build muscle and keeps you full.
• Rich in Vitamins: Green peppers are loaded with Vitamin C and antioxidants.
• Low in Fat: Light seasonings and stir-fry cooking keep it heart-friendly.
• Balanced Meal: When paired with rice and miso soup, it covers major food groups.

Conclusion

Chinjao Rosu (チンジャオロース) is a wonderful example of how Japanese home cooking can be simple, fast, and deeply satisfying. With just a few key ingredients and careful timing, you can pair crisp green peppers with tender chicken in a sauce that’s bright, balanced, and comforting.

Don’t be afraid to experiment—try different proteins, add extra vegetables, or adjust sweetness and spice to your taste. Cooking is part science, part art, and part joy. I hope this recipe becomes one you make often.

And if you love Japanese food, travel, or culture, or want more tips and news about Japan, do visit JapanToVisit. They offer great travel advice, food guides, and updates on what’s happening in Japan—perfect for anyone who dreams of visiting or wants to learn more.

Happy cooking and enjoy your plate of Chinjao Rosu!

FAQs

Q1: Can I use beef instead of chicken?
Yes, thinly sliced beef is actually closer to the original Chinese recipe. It gives the dish a richer flavor.

Q2: Do I have to use potato starch?
Potato starch keeps the chicken juicy, but cornstarch works fine too.

Q3: Can I make this dish spicy?
Absolutely. Add sliced red chili or a dash of chili oil for heat.

Q4: Is Chinjao Rosu healthy?
Yes. It’s low in fat, high in protein, and packed with vitamins from the peppers.

Q5: What can I serve with it?
It pairs best with steamed rice, miso soup, or pickled vegetables for a balanced Japanese meal.