Low-cal Teriyaki Chicken Breast

Name: Low-cal Teriyaki Chicken Breast
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 a chicken breast Chicken breast; 1 Katakuriko; 1 Salt and pepper; 1 Cooking sake; 1 tbsp Soy sauce; 1 tbsp Mirin; 1 tbsp Cooking sake; 1 tsp Soft brown sugar (or granulated sugar); 1 Lettuce, etc.

cookpad.japan @cookpad_jp

I had some leftover chicken breast, so I made this side dish.

When seasoning in the cooking sake, it's even better if you rub it in. Adjust the amount of sauce to taste. Recipe by rino07

I had some leftover chicken breast, so I made this side dish.

When seasoning in the cooking sake, it's even better if you rub it in. Adjust the amount of sauce to taste. Recipe by rino07

cookpad.japan @cookpad_jp

I had some leftover chicken breast, so I made this side dish.

When seasoning in the cooking sake, it's even better if you rub it in. Adjust the amount of sauce to taste. Recipe by rino07

I had some leftover chicken breast, so I made this side dish.

When seasoning in the cooking sake, it's even better if you rub it in. Adjust the amount of sauce to taste. Recipe by rino07

Saved

Ingredients

1 serving

1/2a chicken breast Chicken breast
1Katakuriko
1Salt and pepper
1Cooking sake
Sauce
1 tbspSoy sauce
1 tbspMirin
1 tbspCooking sake
1 tspSoft brown sugar (or granulated sugar)
For garnish
1Lettuce, etc.

Saved

Steps

1

Pierce small holes in the chicken breast with a fork, then pound with the back of a knife to soften.
2

Next, thinly slice the chicken diagonally, and put the slices into a Ziploc bag. Add enough cooking sake to immerse the chicken and let sit for about 15 minutes.
3

Next, coat the chicken all over with salt, pepper, and katakuriko.
4

Heat a small amount of oil in a frying pan, then cook the meat from Step 3. Once lightly cooked, add the sauce.
5

Cook over medium heat until most of the sauce has evaporated and it's done! Arrange on top of some lettuce.