Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, easy pan-fried chicken breast and japanese leek. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Buttermilk Fried Chicken with Sweet Pickled Celery 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 favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Easy Pan-Fried Chicken Breast and Japanese Leek is something that I have loved my whole life.
To get started with this particular recipe, we have to 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 cook that.
The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:
- Take 1 portion Chicken breast
- Get 1 Japanese leek
- Take 1 tbsp ☆Sake
- Take 1 tbsp ☆Mayonnaise
- Prepare 1 rounded tablespoon ☆Soy sauce
- Prepare 4 tbsp ☆All-purpose flour
- Prepare 1 thumb-sized piece ☆Ginger (grated)
It was ultra quick to make and it took him back to college days where they panfried fresh chicken breast for them in the canteen. Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish. I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used.
Instructions 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.
I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used. 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.
So that is going to wrap this up with this special food easy pan-fried chicken breast and japanese leek recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
