Step-by-Step Guide to Make Speedy Easy and Soft Chicken Breast Chinjao Rosu-style

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The ingredients needed to make Easy and Soft Chicken Breast Chinjao Rosu-style:

1. Take 100 grams Chicken breast meat
2. Get 1 pinch ★Sugar
3. Get 1 dash ★Salt and pepper
4. Get 1 dash ★Sake
5. Make ready 1/3 Egg white
6. Make ready 1 tbsp Katakuriko
7. Take 1 tsp Sesame oil (or vegetable oil)
8. Take 4 Green bell pepper
9. Make ready 80 grams Bamboo shoot (thinly sliced and boiled)
10. Prepare 1 tbsp ▲ Oyster sauce
11. Get 2 tsp ▲ Soy sauce
12. Make ready 1/2 tsp ▲ Sugar
13. Prepare 1 pinch ▲ Umami seasoning (optional)
14. Take 2 cm ▲ Tubed garlic (optional)
15. Prepare 2 cm ▲ Tubed ginger (optional)
16. Take 1 dash Salt and pepper

Skinny chicken breasts are the perfect lean, protein-packed ingredient to build your healthy dinners around. Easy Paleo Chili Verde recipe with roasted tomatillos, garlic, onion, and tender pieces of pork that melt in. Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts.

Steps to make Easy and Soft Chicken Breast Chinjao Rosu-style:

1. Take off the skin of the chicken breast and cut diagonally. Then cut into thin stripes with the muscle fiber. Rub in the ★ ingredients and let is sit for a while. Go to Step 2 while letting it sit.
2. Thinly slice the green bell pepper. Mix all ▲ ingredients in advance.
3. Rub in the egg white well to Step 1 and lightly drain the excess liquid. Coat it with katakuriko first and then with sesame oil.
4. Pour a generous amount of oil in a pan and line up the chicken. Stir fry like you are grilling (like turning it over when the color changes and becomes hard) and then take it out of the pan.
5. Turn up to a high heat and throw in the green bell peppers and bamboo shoots. Shake the frying pan and stir fry quickly. Then add the ▲ ingredients and the chicken from Step 4. Continue stir frying and mix quickly.
6. Adjust the seasoning with salt and pepper then it is ready.
7. You don't need to add garlic, ginger or Ajinomoto. Even when you don't add it or it is not enough, it will have the Chinjao Rosu taste.
8. It is be convenient to freeze the thinly sliced meat in 100g portions. Wrap in small portions and freeze. Put it in the fridge the day to defrost.
9. Stop the heat when you are stir frying the meat and it seems to get burned. Clean the pan before going to Step 5 if necessary.

Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and Fortunately I have one method that makes unfailingly juicy and tender boneless, skinless chicken breasts. Need some chicken for a salad, or to top some pasta? One of my favorite chicken breast recipes & the easiest way to make juicy chicken right on the stove top. These pan-seared chicken breasts are exploding with flavor!

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