Stir-fried Chicken Breast and Shiso Leaf with Lemon Juice and Fish Sauce

Name: Stir-fried Chicken Breast and Shiso Leaf with Lemon Juice and Fish Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 650 grams Chicken breast; 20 Shiso leaves; 2 large Onions; 3 tbsp Katakuriko; 1 tbsp each Sake and fish sauce (for marinating); 1 tbsp each Sake and fish sauce (for stir-fry); 1 tsp Sugar; 1 tbsp Lemon juice; 2 tsp Soy sauce

cookpad.japan @cookpad_jp

I wanted to eat a light stir-fry dish.

I wrote this recipe with many steps, but actually it's very easy.
When you cook the chicken, you can leave the chicken for a while once you put it in the pan.
You can easily turn over the chicken once it's cooked.
Adjust the amount of soy sauce and other seasonings depending on the fish sauce you use. Recipe by santababy

I wanted to eat a light stir-fry dish.

cookpad.japan @cookpad_jp

I wanted to eat a light stir-fry dish.

Saved

Ingredients

2 servings

650 gramsChicken breast
20Shiso leaves
2 largeOnions
3 tbspKatakuriko
1 tbspeach Sake and fish sauce (for marinating)
1 tbspeach Sake and fish sauce (for stir-fry)
1 tspSugar
1 tbspLemon juice
2 tspSoy sauce

Saved

Steps

1

Slice the chicken diagonally into bite-sized pieces.
2

Rub the sake and nam pla into the chicken.
3

Cut the onions into wedges.
4

Cut the shiso leaves into thin strips. (Don't cut them too thin.)
5

Add the katakuriko to the chicken from Step 1, and mix well.
6

Heat a generous amount of vegetable oil in a frying pan. Put all of the chicken pieces in the pan, spread them out evenly and fry.
7

When the chicken is cooked,
8

add the onions, sake and sugar, and stir fry.
9

Once the onion is cooked, add nam pla and lemon juice, soy sauce in the pan, and continue to stir fry.
10

Put the shiso leaves in the pan, and mix. Serve on a plate.
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