Oil-free Chicken Breast Kuwa-yaki Rice Bowl

Name: Oil-free Chicken Breast Kuwa-yaki Rice Bowl
Yield: 1 serving
Cuisine: American
Ingredients: 1/2 breast Chicken breast; 1/3 Japanese leek; 1 tbsp Katakuriko; 1 tbsp ☆Soy sauce; 1 tbsp ☆Sugar; 1 tbsp ☆Sake; 1 tbsp ☆Mirin; 1 dash ☆Grated ginger; 50 ml ☆Water; 1 White sesame seeds; 1 Shredded nori seaweed; 1 Shichimi spice

cookpad.japan @cookpad_jp

I use a lot of chicken breast meat when I'm on a diet.
However, chicken breast seems to be quite bland, so I wanted to improve it.

If you decide to use the whole breast, here are some tips.
Follow the recipe up to Step 3, and then place each piece on a sheet to evenly coat them. If you cool it beforehand, they won't end up sticking together. This is the more convenient way (also shortens the amount of time necessary).

The coating comes off easily, so try not to let the chicken touch other pieces of chicken. I used a 19 cm wide frying pan.

If the sauce becomes too thick, once you have taken out the meat and vegetables, add water a little bit at a time to thin out the sauce till the lumps disappear. Recipe by Umaumamamii

I use a lot of chicken breast meat when I'm on a diet.
However, chicken breast seems to be quite bland, so I wanted to improve it.

The coating comes off easily, so try not to let the chicken touch other pieces of chicken. I used a 19 cm wide frying pan.

If the sauce becomes too thick, once you have taken out the meat and vegetables, add water a little bit at a time to thin out the sauce till the lumps disappear. Recipe by Umaumamamii

cookpad.japan @cookpad_jp

I use a lot of chicken breast meat when I'm on a diet.
However, chicken breast seems to be quite bland, so I wanted to improve it.

The coating comes off easily, so try not to let the chicken touch other pieces of chicken. I used a 19 cm wide frying pan.

If the sauce becomes too thick, once you have taken out the meat and vegetables, add water a little bit at a time to thin out the sauce till the lumps disappear. Recipe by Umaumamamii

I use a lot of chicken breast meat when I'm on a diet.
However, chicken breast seems to be quite bland, so I wanted to improve it.

The coating comes off easily, so try not to let the chicken touch other pieces of chicken. I used a 19 cm wide frying pan.

If the sauce becomes too thick, once you have taken out the meat and vegetables, add water a little bit at a time to thin out the sauce till the lumps disappear. Recipe by Umaumamamii

Saved

Ingredients

1 serving

1/2breast Chicken breast
1/3Japanese leek
1 tbspKatakuriko
1 tbsp☆Soy sauce
1 tbsp☆Sugar
1 tbsp☆Sake
1 tbsp☆Mirin
1 dash☆Grated ginger
50 ml☆Water
1White sesame seeds
1Shredded nori seaweed
1Shichimi spice

Saved

Steps

1

Remove the skin from the chicken and then slice them into 5 mm wide pieces. Cut the leek diagonally into 1 cm wide pieces.
2

Put the chicken breast and katakuriko into a plastic bag. Keep some air in the bag and coat the chicken.
3

Shake the bag to evenly coat the chicken.
4

Add all of the ☆ ingredients into a frying pan and start to gently cook on medium heat.
5

Once it starts to boil, add in the chicken breast pieces, making sure they don't touch, and then add in the leek into the open spots.
6

Steam for 2 minutes and then flip it over. Cook for another 1~2 minutes. Gently shake the frying pan from time to time so that they don't burn on the bottom.
7

Place the chicken and leek pieces on top of some rice.
8

Top with sesame seeds, nori seaweed and the shichimi powder and it's ready!