Butter-sautéed Bean Sprouts and Garlic Chicken with Caramelized Soy Sauce
I modified a typical dish to this tasty one by adding a boost of black pepper.
Step 1 and 2 are the key to tender chicken. Please be careful not to overcook the bean sprouts!! When you wipe the frying pan, just wipe quickly with kitchen paper. Add garlic powder and black pepper to your liking. Recipe by Ayanami Aya
Butter-sautéed Bean Sprouts and Garlic Chicken with Caramelized Soy Sauce
I modified a typical dish to this tasty one by adding a boost of black pepper.
Step 1 and 2 are the key to tender chicken. Please be careful not to overcook the bean sprouts!! When you wipe the frying pan, just wipe quickly with kitchen paper. Add garlic powder and black pepper to your liking. Recipe by Ayanami Aya
Cooking Instructions
- 1
Slice the chicken breast diagonally into fairly large pieces. Put the chicken chunks with sake, salt and pepper into a plastic bag. Mix well and marinate for about 10 minutes. Meanwhile, slice the garlic.
- 2
Add flour into the bag and rub in evenly.
- 3
Heat butter in the frying pan and sauté the bean sprouts lightly. Season with salt and pepper (not listed). Transfer onto plate.
- 4
Wipe off excess moisture from the frying pan, then heat the oil (not listed) and fry the garlic. Saute the marinated chicken breast.
- 5
Once the chicken is cooked through, sprinkle garlic powder and soy sauce. Cook until soy sauce just starts to burn.
- 6
Put the chicken pieces on top of the bean sprouts. Sprinkle with extra black pepper at the end.
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