Easy Pan-Fried Chicken Breast and Japanese Leek

Name: Easy Pan-Fried Chicken Breast and Japanese Leek
Yield: 2 servings
Cuisine: American
Ingredients: 1 portion Chicken breast; 1 Japanese leek; 1 tbsp ☆Sake; 1 tbsp ☆Mayonnaise; 1 rounded tablespoon ☆Soy sauce; 4 tbsp ☆All-purpose flour; 1 thumb-sized piece ☆Ginger (grated)

cookpad.japan @cookpad_jp

I had a lot of Japanese leeks.

In Step 7, pour 5 mm of oil into the frying pan.
Of course, you can deep fry the mixture using a lot of oil.
The mixture is seasoned, but serve with ponzu sauce, etc.
I think it's nice with a generous amount of ginger. Recipe by santababy

I had a lot of Japanese leeks.

cookpad.japan @cookpad_jp

I had a lot of Japanese leeks.

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Ingredients

2 servings

1portion Chicken breast
1Japanese leek
1 tbsp☆Sake
1 tbsp☆Mayonnaise
1rounded tablespoon ☆Soy sauce
4 tbsp☆All-purpose flour
1thumb-sized piece ☆Ginger (grated)

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Steps

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.