This is a dish that I like to make when I'm busy.Adjust the temperature and baking time to your oven. Be careful not to rip the bag when you are massaging it in Step 2. Recipe by Sorauta

My husband said he wanted to eat chicken with a garlic flavor, so I made this. By marinating it in garlic soy sauce, the chicken becomes well flavored. The sesame seeds are nutty and delicious too.Fry both sides well so that the chicken is cooked through.If there's not enough oil, just add more. For 2 servings. Recipe by annnnn

I'm having to prepare a lot of chicken tenders, which are high in protein and low in fat, for my husband's diet. Since chicken tenders are fairly light, I made these to have more punch and be more filling. My husband, who loves steak, is completely satisfied with this dish!Adding the sesame oil to the marinade gives this it's Japanese flavor without using too much oil. Once you try it, you'll be addicted to it! They're also good cold, and since frying them reduces the garlic smell, these are great for bento lunchboxes. They go very well with a sweet omelet! If your chicken tenders have sinews please remove them. Recipe by Akkiito

I made my husband's dinner using 1 chicken thigh left in the fridge.The time it takes to brown the chicken is not included in the 10 minute cooking time To simmer, use a small frying pan, so that the chicken fits perfectly. When making double the amount of chicken, use double the amount of sauce, and use a frying pan large enough so that 2 chicken thighs will fit. This time, I used store-bought grated garlic Please adjust the amount of garlic to taste. Recipe by Totono mama chan

A dish very similar to what I seen on this site with a couple of things extra I added ,very tasty

I had some chicken in the freezer and bell peppers in the fridge, so I made this easy side dish.If you are using frozen chicken, it will be easier to cut if you don't let it defrost fully. It's also tasty with green beans, bitter gourd or komatsuna greens. Recipe by Setsubunhijiki

I thought up this while trying to come up with a simple recipe.Stir occasionally while simmering to allow the flavors to evenly be absorbed.When parboiling the daikon, plain water is fine, but if you use rinsed water from white rice, the daikon will become softer and tastier. Recipe by NiCoo-

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

My children love this chicken dish. I got the recipe from my grandmother and i put my own spin on it.

I read in a novel that the secret ingredient in hashed beef rice stew was soy sauce. So based on that I tried combining red wine, demi-glace, along with soy sauce, and it turned out absolutely amazing.I recommend using bone-in chicken. It has way more umami than the boneless kind! If you put the potatoes in from the start they'll just melt away...so if you want to keep them intact, pre-cook them in a microwave first and put them in at Step 10. We like sweet soy-sauce based flavors in our family, but adjust the saltiness of the stew to your preference. For 4 serving. Recipe by Anchomai