Tender chicken breast steak

Name: Tender chicken breast steak
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 250-300 g Chicken breast (skinless); 1 tomato (medium size); 6 florets of broccolis; 60 g maitake mushroom; 1/4 red bell pepper; 3 g grated garlic; 2 teaspoons salad oil; 1 tablespoon and a half of ponzu sauce. (ponzu is made from soy sauce, drops of lemon, and vinegar.)

Toyohira Health Center, The City of Sapporo @cook_12085468

This is a low-sodium recipe recommended by Toyohira Ward Dietary Improvement Promoters- food education volunteers in Sapporo City.
You can use other kinds of vegetables to your liking instead of tomatoes.

Toyohira Health Center, The City of Sapporo @cook_12085468

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Ingredients

30 minutes

2 servings

250-300 gChicken breast (skinless)
1tomato (medium size)
6florets of broccolis
60 gmaitake mushroom
1/4red bell pepper
3 ggrated garlic
2 teaspoonssalad oil
1 tablespoonand a half of ponzu sauce. (ponzu is made from soy sauce, drops of lemon, and vinegar.)

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Steps

30 minutes

1

Peel off the skin, poke holes with a fork evenly on the surface, and cut with a knife to even out the thickness.
Put chicken, garlic and salad oil into plastic bag, rub well and leave it for about ten minutes.
2

Grate tomato with the skin on a grater. Cut a paprika vertically into quarters and separate maitake mushroom into smaller chunks. Put broccolis on a heat-resistant plate, sprinkle a tablespoon of water, wrap it, and microwave it for about four minutes at 500w.
3

Place the pan over medium heat, bake 1 until it is browned, flip it over and bake until the back is also browned. It's cooked if you stick a bamboo skewer and transparent liquid comes out. Take it out of the pan once.
4

Stir-fry the bell pepper and a maitake mushroom in the pan. When it's cooked, add tomato, ponzu sauce and broccoli and mix them quickly.
5

Arrange cut chicken and vegetables on a plate, pour any remaining sauce on them.