Why it works: Wasabi and olive work together. They rank in the top 8% of all ingredient pairs, and 71 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: pasta
Directions
Cook the chicken
Heat a wok and add the olive oil.
Throw in the chicken and stir-fry in the wok for approximately 1 minute.
Put the Namida Wasabi Ginger paste on top of the chicken.
Continue to cook the chicken, stirring continuously, until the chicken is thoroughly cooked.
Serve
Serve with barbecued onions and wasabi as a hamburger, or with pasta, or with rice.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Wasabi + olivetop 8% of all pairsAroma overlaplowMentioned together71 recipes
Shared aroma: coumarin (sweet, hay).
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Chicken + olivetop 4% of all pairsAroma overlapstrongMentioned together10,796 recipes
Shared aroma: acetic acid hexyl ester (sweet, green).
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Chicken + gingertop 5% of all pairsAroma overlapstrongMentioned together2,493 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Ginger + olivetop 6% of all pairsAroma overlapstrongMentioned together3,633 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Wasabi + gingertop 9% of all pairsAroma overlaplowMentioned together70 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken
- Provides the main protein, which firms and turns opaque as it cooks through.
- Namida wasabi ginger paste
- Adds pungent heat and aroma that flavour the chicken as it cooks.
- Olive oil
- Conducts heat in the wok and keeps the chicken from sticking.
The step that matters
Cooking the chicken through. Chicken must reach a safe internal temperature throughout. Stirring keeps the pieces cooking evenly so thin edges do not dry out while thick centres remain undercooked.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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