I combined leftover Chinese chives, and bean sprouts because I mistakenly bought an extra bag.The water comes out from the vegetables, so quickly stir-fry over high heat. Recipe by Mamyuchoko

I came up with this recipe when the only ingredients I had were chicken breasts and komatsuna. Upon tasting, it was really delicious, and I've made it several times since.Make sure you slice the chicken thinly so that it will steam-cook all the way through.I usually use chicken breasts but you could also use tenderloin or thigh meat. Recipe by Pukuttopukumaru

I came up with this Chinese sauce in order to whip up a delicious meal with budget-friendly chicken breast.Mayonnaise makes the flavor mild so it goes perfectly well with rice.Pre-seasoning with shio-koji (salt fermented rice malt) and coating with potato starch flour will prevent the chicken breast from drying out. You can add some onions as well.Other than that, you just need to mix the seasoning ingredients with the chicken. Recipe by Mimato

I'm trying out various methods right now for how to make chicken breast meat tender and delicious. It's cheap and healthy. I use the egg white left over from baking in chicken dishes. The sugar used to marinate the chicken tenderizes it too.If you cut up the chicken, wrap it in 100 g portions and freeze it; it's very handy. When cooking the chicken, if you touch them before the coating has hardened, it will slide off and stick the pan, so be careful. If it looks like the chicken is getting burned, turn off the heat for a while. Since you'll be simmering the chicken in Step 6, you don't have to cook the chicken through in Step 5. For 1 to 2 servings. Recipe by Iku..

*I experimented with various flavours to use up the Chinese cabbage I had around.*I used a healthier variety of mayonnaise.*It won't be watery if you stir-fry quickly over high heat.*When you cook a large portion of Chinese cabbage at one time, it'll release some water and lower the temperature of the pan. If you have too much water in the pan, adjust the seasonings, and lightly thicken with katakuriko. It's also delicious that way too. For 2 servings. Recipe by putimiko

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*

When I went on a mayonnaise factory, I learned that when making a "mayonnaise stir fry", it's better to use mayonnaise twice - for stir frying as oil, and to finish to add flavor. I also learned that you should add mayonnaise to the pan before heating it. I thought up this recipe because I wanted to try it out. Mayonnaise didn't add enough flavor for me, so I added ponzu sauce.Brown the chicken properly first and then let it steam. This prevents the flavor from escaping and seals in the juiciness too. By adding mayonnaise twice, first for stir-frying and then for flavor, the richness and fragrance comes alive. If you add more ponzu sauce it's light and refreshing, and if you add more mayonnaise, it becomes richer. For 4 servings. Recipe by Obuusama

I created this recipe with ingredients on hand.Lightly steam-fry with a lid on during Step 7 to cook through the chicken slowly.If you would like it spicier, add more gochujang Korean hot pepper paste. Recipe by Kapizou

I often cook stir fried meat and vegetables with mayonnaise and soy sauce.But I wanted to add a zesty taste, so I added ponzu sauce. It goes really well with mayonnaise.Add extra salt and pepper or ponzu sauce according to your taste. Recipe by Puyoringo

I made this recipe because I discovered a good brand of locally produced konnyaku.I've edited the method of cutting the konnyaku. Recipe by Orange Day

I wanted to make a delicious stir-fry. If you mix gochujang with mayonnaise, it becomes rich and delicious.Just use whatever vegetables you have on hand. For 3 to 4 servings. Recipe by Nyakun

I used chicken tenderloins as they were on sale.The soy sauce mayonnaise is perfect to season meats that often dries out when cooked like tenderloins or breast meat. Recipe by santababy