How to Cook Yummy Chinese-Style Chicken Breast Sauté

How to Cook Yummy Chinese-Style Chicken Breast Sauté Delicious, fresh and tasty.

Chinese-Style Chicken Breast Sauté. Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. Every wonder why chicken breast stir-fry in your favorite Chinese takeout or restaurant is always so tender and juicy?

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You can have Chinese-Style Chicken Breast Sauté using 14 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chinese-Style Chicken Breast Sauté

1. You need 1 of breast Chicken breast.

2. It’s 1 pinch of of each ☆ Salt and pepper.

3. Prepare 1/2 tbsp of ☆ Sake.

4. Prepare 1/4 tsp of ☆ Chinese five-spice powder (if you're going to omit this, see Step 6).

5. It’s 1/2 piece of ☆ Ginger.

6. It’s 10 cm of length ☆ Japanese leek (the green part).

7. Prepare 1 small of clove ☆ Garlic.

8. You need 1 of Katakuriko.

9. You need 1 of Sesame oil.

10. Prepare 150 ml of ● Water.

11. It’s 1/2 tsp of ● Chinese soup stock.

12. Prepare 1/2 tbsp of each ● Sugar and gochujang.

13. Prepare 1 tsp of ● Oyster sauce.

14. You need 1 of Vegetables for garnish (can be omitted).

Add the chicken breasts and tenderloins.

Chicken breast stuffed with spicy chicken mince, steamed and served with a flavourful sauce.

For more recipes related to Steamed Chicken Chinese Style checkout Chicken Tetrazini, Chicken Manchurian, Lemon Chicken, Chicken In Paprika And Pepper Sauce.

But my husband love chicken thighs or chicken drumsticks so is it ok if I don't use boneless chicken?

Chinese-Style Chicken Breast Sauté step by step

1. Cut off the skin and extra fat from the chicken breast. Slice into thin slivers and put into a plastic bag with all the ingredients marked with ☆ - salt, pepper, sake, five-spice powder, leek and garlic. Massage well to let the flavors penetrate, then leave to marinate for at least 10 minutes..

2. Combine the ingredients marked ● - water, Chinese stock granules, sugar, gochujang and oyster sauce. Take the aromatic vegetables used in the marinade (the ginger, leek and garlic) out of the bag and put into the bowl with the ● ingredients..

3. Heat the sesame oil in a frying pan, coat the chicken pieces in katakuriko and fry over high heat. When one side is golden brown and the other side has started to brown its OK even if it's not cooked through yet..

4. Add the combined ● ingredients from Step 2 to the pan and cook for 1 to 2 minutes while shaking the pan to reduce the sauce. The photo shows how it looks just before its done..

5. Take out the aromatic vegetables (although you can leave the leek in if you want since it can be eaten). Transfer to a serving plate and its done. Add some garnish if you like..

6. If you are omitting the five-spice powder: It will lack some punch, so add some shichimi spice. Alternatively you can adjust the seasoning with salt and pepper..

Though boneless chicken is the preferred choice due to tenderness aspect but there is nothing wrong of using particular Can I also use chicken breast?

Or would chicken thighs be the best choice?

A step-by-step picture recipe for Chinese style lemon chicken.

Lemon chicken is quite a common dish in Chinese restaurants in India and it's always been one of my favorites.

Although, I have seen the dish featured here in some Chinese places, it's not as common and popular as its sister dish, Orange.