Easiest Way to Prepare Speedy Stir-Fried Chicken Breast With Ume-Shiso Sauce

Hello everybody, I hope you are having an amazing day today. Today, we're going to make a special dish, Step-by-Step Guide to Prepare Award-winning Stir-Fried Chicken Breast With Ume-Shiso Sauce. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Stir-Fried Chicken Breast With Ume-Shiso Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Stir-Fried Chicken Breast With Ume-Shiso Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Stir-Fried Chicken Breast With Ume-Shiso Sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Stir-Fried Chicken Breast With Ume-Shiso Sauce using 10 ingredients and 8 steps. Here is how you cook it.

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

Ingredients and spices that need to be Take to make Stir-Fried Chicken Breast With Ume-Shiso Sauce:

1. 2 Chicken breasts
2. 4 rounded tablespoons Katakuriko
3. 10 leaves - or (to taste) Shiso leaves
4. 100 ml ●Water
5. 1/2 tsp ●Dashi stock granules
6. 1 tsp ●Soy sauce
7. 1 tsp ●Mirin
8. 2 tbsp ●Umeboshi, de-seeded
9. 4 tbsp Vegetable oil
10. 1 dash Salt and pepper

Instructions to make Stir-Fried Chicken Breast With Ume-Shiso Sauce

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.

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So that's going to wrap this up for this special food Recipe of Award-winning Stir-Fried Chicken Breast With Ume-Shiso Sauce. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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