Stir-Fried Chicken Breast With Ume-Shiso Sauce

Name: Stir-Fried Chicken Breast With Ume-Shiso Sauce
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 4 rounded tablespoons Katakuriko; 10 leaves - or (to taste) Shiso leaves; 100 ml ●Water; 1/2 tsp ●Dashi stock granules; 1 tsp ●Soy sauce; 1 tsp ●Mirin; 2 tbsp ●Umeboshi, de-seeded; 4 tbsp Vegetable oil; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.

I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.
In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.
If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.

cookpad.japan @cookpad_jp

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.

Saved

Ingredients

4 servings

2Chicken breasts
4rounded tablespoons Katakuriko
10leaves - or (to taste) Shiso leaves
100 ml●Water
1/2 tsp●Dashi stock granules
1 tsp●Soy sauce
1 tsp●Mirin
2 tbsp●Umeboshi, de-seeded
4 tbspVegetable oil
1 dashSalt and pepper

Saved

Steps

1

Finely chop 5-6 shiso leaves, and finely shred the rest to use as garnish. De-seed the umeboshi plums and chop into a paste.
2

Combine the ● ingredients.
3

Butterfly the chicken breasts (slice into them horizontally down the middle and open them up into one thin large piece) then slice diagonally into bite sized pieces. Season lightly with salt and pepper, put into a plastic bag with katakuriko and shake to coat the chicken.
4

Heat up a frying pan over medium heat with the vegetable oil. Put in the chicken and cover with a lid, and steam-fry until the chicken changes color.
5

Take off the lid, turn the chicken pieces over, and cook the other side until browned.
6

When both sides are browned, add the combined ● ingredients and the finely chopped shiso leaves and toss to coat.
7

When the liquid in the pan has reduced and thickened, transfer the chicken to a plate. Top with the shredded shiso leaves to serve.
8

This is delicious made with chicken tenders too.