Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy pan-fried chicken breast and japanese leek. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts.
Easy Pan-Fried Chicken Breast and Japanese Leek is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Easy Pan-Fried Chicken Breast and Japanese Leek is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can cook easy pan-fried chicken breast and japanese leek using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Make ready 1 portion Chicken breast
- Prepare 1 Japanese leek
- Get 1 tbsp ☆Sake
- Prepare 1 tbsp ☆Mayonnaise
- Get 1 rounded tablespoon ☆Soy sauce
- Get 4 tbsp ☆All-purpose flour
- Get 1 thumb-sized piece ☆Ginger (grated)
The recipe is so easy that even a child can successfully make it. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
Steps to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Roughly chop the Japanese leek.
- Remove the skin from the chicken breast and cut diagonally.
- Cut into strips.
- Turn 90° and cut into 5 mm-1 cm cubes.
- Mix the Japanese leek and all the ☆ ingredients in a bowl.
- Mix well.
- Pour a generous amount of oil into a frying pan. Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.
- Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
- Note: First, fry a spoonful of the mixture to see if it's too runny. If it is, add more flour to thicken.
Pan-fried Chicken Breast With Celeriac And Kale RemouladeGoodFood. Pan Fried Chicken Breast With Whole Grain MustardEveryday Cooking with Mira. Take a break from chicken breasts and make this sheet pan recipe from Boulder Locavore with chicken thighs. They're juicy, tender, and oh so flavorful—especially when combined with lemon and rosemary. In this delectable Mediterranean-inspired midweek supper, chicken breasts are pan-seared and simmered with lemon and herbs.
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