Chicken Breast with Spicy and Refreshing Wasabi Sauce

Name: Chicken Breast with Spicy and Refreshing Wasabi Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 2 fillets Chicken breast; 1 tsp ♦ Salt; 1 teapspoon ♦ Sugar; 50 ml ♦ Sake; 6 to 8 Shiso leaves; 3 Myoga ginger; 1 and 1/2 teaspoon ★ Wasabi; 2 tbsp ★Soy sauce; 1 tbsp ★Sesame oil; 1 tbsp ★ Sugar; 1 tbsp ★ Vinegar

cookpad.japan @cookpad_jp

I wanted to create a wasabi sauce, so I came up with various ideas.

I steam cooked the chicken breast, but you could also roast it as well. Recipe by Mayu dish

I wanted to create a wasabi sauce, so I came up with various ideas.

I steam cooked the chicken breast, but you could also roast it as well. Recipe by Mayu dish

cookpad.japan @cookpad_jp

I wanted to create a wasabi sauce, so I came up with various ideas.

I steam cooked the chicken breast, but you could also roast it as well. Recipe by Mayu dish

I wanted to create a wasabi sauce, so I came up with various ideas.

I steam cooked the chicken breast, but you could also roast it as well. Recipe by Mayu dish

Saved

Ingredients

3 servings

2 filletsChicken breast
1 tsp♦ Salt
1teapspoon ♦ Sugar
50 ml♦ Sake
6to 8 Shiso leaves
3Myoga ginger
1and 1/2 teaspoon ★ Wasabi
2 tbsp★Soy sauce
1 tbsp★Sesame oil
1 tbsp★ Sugar
1 tbsp★ Vinegar

Saved

Steps

1

Put the chicken breast into a sauce pan, pierce in several places with a fork. Add the ♦ ingredients, then rub it into the chicken.
2

Cover the sauce pan with a lid, heat on medium, then flip over the chicken when it starts to steam. Cook for 5 minutes over medium heat.
3

Remove the lid, and turn off the heat when the juice has been reduced. Cover with the lid again and allow to steam. (Do not turn off the heat until all of the juice has cooked out.)
4

While the chicken is steaming, slice the shiso into thin strips, and cut the myoga in half vertically, then thinly slice and soak in water.
5

Combine the ★ ingredients to make the sauce. Adjust the amount of wasabi to taste.
6

Chop the chicken breast into bite-sized pieces, garnish with the shiso and drained myoga, drizzle on the sauce, then serve.