Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, easy pan-fried chicken breast and japanese leek. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Easy Pan-Fried Chicken Breast and Japanese Leek is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Easy Pan-Fried Chicken Breast and Japanese Leek is something that I’ve loved my whole life.

Buttermilk Fried Chicken with Sweet Pickled Celery Easy pan-seared chicken breasts is one of my favorite ways to make chicken. You pan fry chicken right in the skillet. So that you can enjoy crunchy crust and To make this pan seared chicken, make sure to use thin boneless skinless chicken breasts.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook easy pan-fried chicken breast and japanese leek using 7 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Easy Pan-Fried Chicken Breast and Japanese Leek:

1. Prepare 1 portion Chicken breast
2. Prepare 1 Japanese leek
3. Make ready 1 tbsp ☆Sake
4. Prepare 1 tbsp ☆Mayonnaise
5. Take 1 rounded tablespoon ☆Soy sauce
6. Get 4 tbsp ☆All-purpose flour
7. Prepare 1 thumb-sized piece ☆Ginger (grated)

It was ultra quick to make and it took him back to college days where they panfried fresh chicken breast for them in the canteen. Toss udon noodles in a pan of broccoli, pepper, and zucchini stir-fry, coated with chili-garlic sauce to make this easy Japanese-style dish. I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used.

Instructions to make Easy Pan-Fried Chicken Breast and Japanese Leek:

1. Roughly chop the Japanese leek.
2. Remove the skin from the chicken breast and cut diagonally.
3. Cut into strips.
4. Turn 90° and cut into 5 mm-1 cm cubes.
5. Mix the Japanese leek and all the ☆ ingredients in a bowl.
6. Mix well.
7. Pour a generous amount of oil into a frying pan. Drop in spoonfuls of the mixture, shaping them into bite-sized pieces with a spoon and fry over medium heat.
8. Brown both sides. When the meat is cooked through, it's done. Enjoy with a drizzle of ponzu sauce.
9. Note: First, fry a spoonful of the mixture to see if it's too runny. If it is, add more flour to thicken.

I served with some leftover ginger-chicken meatballs. Make sure you check your noodle package directions because you don't boil the fresh kind like I used. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.

So that is going to wrap this up with this special food easy pan-fried chicken breast and japanese leek recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!