Stir-Fried Chicken Breast With Ume-Shiso Sauce
Stir-Fried Chicken Breast With Ume-Shiso Sauce

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, stir-fried chicken breast with ume-shiso sauce. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Stir-Fried Chicken Breast With Ume-Shiso Sauce is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Stir-Fried Chicken Breast With Ume-Shiso Sauce is something which I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can have stir-fried chicken breast with ume-shiso sauce using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Stir-Fried Chicken Breast With Ume-Shiso Sauce:
  1. Take 2 Chicken breasts
  2. Prepare 4 rounded tablespoons Katakuriko
  3. Get 10 leaves - or (to taste) Shiso leaves
  4. Prepare 100 ml ●Water
  5. Make ready 1/2 tsp ●Dashi stock granules
  6. Prepare 1 tsp ●Soy sauce
  7. Get 1 tsp ●Mirin
  8. Make ready 2 tbsp ●Umeboshi, de-seeded
  9. Get 4 tbsp Vegetable oil
  10. Take 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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