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*

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 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 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 thought this would go well with beer.By coating the chicken tenders with katakuriko potato starch flour, they won't become dry after you fry them and will be crispy and fragrant.You can use chicken wings, prawn,s or white fish instead. For 2-3 servings. Recipe by abichi

I made a delicious and juicy dish with inexpensive chicken breast!- Recipe by Rachis

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..

6 net carbsRecipe from EatingWell Healthy in a Hurry**I used a little less black pepper and served this over brown rice

6 net carbsRecipe from EatingWell Healthy in a Hurry Cookbook**As expected, quite spicy hot! It helps to serve with a spirilized zucchini.

I wondered if a sweet-sour sauce poured over light and crispy friend chicken tenders would taste good. So I made a sauce using oyster sauce.Simply deep frying the chicken dusted with katakuriko potato starch flour is delicious too. Please try it out if you like.If making this with breast or thigh meat, pre-season with salt and pepper. Recipe by Derarosa

I made a nice salad using sake-steamed chicken cutlets,- For 2 servings. Recipe by FarmersK

I came up with this recipe as a way to get my high school boy to eat chicken tenders.Seasoned with curry powder, I was able to get him to eat these chicken tenders. Recipe by Kyoku