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A visually stunning plate of Gordon Ramsay's chicken pilaf recipe, brimming with flavorful chicken, aromatic spices, and fluffy rice.

Gordon Ramsay Chicken Sukiyaki

Hey everyone! This Gordon Ramsay inspired Chicken Sukiyaki is a weeknight lifesaver – quick, incredibly flavorful, and perfectly balanced.
It’s a wholesome, family-friendly meal that brings a touch of elegant simplicity to your dinner table, perfect for those busy evenings!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g boneless, skinless chicken thighs sliced thinly
  • 200 g firm tofu drained and cut into 2cm cubes
  • 0.5 head Napa cabbage cut into 5cm pieces
  • 100 g shiitake mushrooms stems removed, sliced
  • 100 g enoki mushrooms roots trimmed
  • 4 stalks scallions cut into 5cm lengths
  • 200 g shirataki noodles rinsed well and drained
  • 100 ml soy sauce
  • 100 ml mirin
  • 50 ml sake cooking sake
  • 2 tbsp caster sugar
  • 100 ml dashi stock or water
  • 1 tbsp vegetable oil

Equipment

  • gordon ramsay food
  • Large skillet or hot pot

Method
 

  1. Begin by preparing all your ingredients. Thinly slice the chicken thighs. Drain and cube the tofu. Cut the Napa cabbage and scallions into manageable pieces, and prepare your mushrooms.
  2. In a small bowl, whisk together the soy sauce, mirin, sake, sugar, and dashi stock to create your sukiyaki sauce. Set aside.
  3. Heat the vegetable oil in a large skillet or hot pot over medium-high heat. Add the sliced chicken and sear for 2-3 minutes until lightly browned. Push the chicken to one side of the pan.
  4. Artfully arrange the tofu, Napa cabbage, shiitake mushrooms, enoki mushrooms, scallions, and shirataki noodles in the pan alongside the chicken. Presentation matters here!
  5. Pour the prepared sukiyaki sauce evenly over all the ingredients in the pan. Bring to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 10-12 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Serve hot, directly from the skillet or hot pot, and enjoy this simple yet elegant dish with steamed rice.

Nutrition

Calories: 420kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gCholesterol: 80mgSodium: 1100mgPotassium: 600mgFiber: 4gSugar: 12g

Notes

For an extra layer of flavour, consider adding thinly sliced carrots or a handful of spinach towards the end of cooking. Always taste the sauce and adjust the sweetness or saltiness to your liking!

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