Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, easy pan-fried chicken breast and japanese leek. It is one of my favorites. This time, I will make it a bit unique. This will be really 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 well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Easy Pan-Fried Chicken Breast and Japanese Leek is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have easy pan-fried chicken breast and japanese leek using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:

1. Get 1 portion Chicken breast
2. Make ready 1 Japanese leek
3. Make ready 1 tbsp ☆Sake
4. Prepare 1 tbsp ☆Mayonnaise
5. Make ready 1 rounded tablespoon ☆Soy sauce
6. Prepare 4 tbsp ☆All-purpose flour
7. Make ready 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.

Steps to make Easy Pan-Fried Chicken Breast and Japanese Leek:

1. Roughly chop the Japanese leek.
2. Remove the skin from the chicken breast and cut diagonally.
3. Cut into strips.
4. Turn 90° and cut into 5 mm-1 cm cubes.
5. Mix the Japanese leek and all the ☆ ingredients in a bowl.
6. Mix well.
7. 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.
8. Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
9. 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’s going to wrap this up with this special food easy pan-fried chicken breast and japanese leek recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!