Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, stir-fried chicken breast with ume-shiso sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Stir-Fried Chicken Breast With Ume-Shiso Sauce is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Stir-Fried Chicken Breast With Ume-Shiso Sauce is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook stir-fried chicken breast with ume-shiso sauce using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Stir-Fried Chicken Breast With Ume-Shiso Sauce:
- Make ready 2 Chicken breasts
- Take 4 rounded tablespoons Katakuriko
- Take 10 leaves - or (to taste) Shiso leaves
- Prepare 100 ml ●Water
- Make ready 1/2 tsp ●Dashi stock granules
- Prepare 1 tsp ●Soy sauce
- Take 1 tsp ●Mirin
- Get 2 tbsp ●Umeboshi, de-seeded
- Get 4 tbsp Vegetable oil
- Make ready 1 dash Salt and pepper
Instructions to make Stir-Fried Chicken Breast With Ume-Shiso Sauce:
- Finely chop 5-6 shiso leaves, and finely shred the rest to use as garnish. De-seed the umeboshi plums and chop into a paste.
- Combine the ● ingredients.
- Butterfly the chicken breasts (slice into them horizontally down the middle and open them up into one thin large piece) then slice diagonally into bite sized pieces. Season lightly with salt and pepper, put into a plastic bag with katakuriko and shake to coat the chicken.
- Heat up a frying pan over medium heat with the vegetable oil. Put in the chicken and cover with a lid, and steam-fry until the chicken changes color.
- Take off the lid, turn the chicken pieces over, and cook the other side until browned.
- When both sides are browned, add the combined ● ingredients and the finely chopped shiso leaves and toss to coat.
- When the liquid in the pan has reduced and thickened, transfer the chicken to a plate. Top with the shredded shiso leaves to serve.
- This is delicious made with chicken tenders too.
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