Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy tender chicken breast stir-fry with mayonnaise and chilli sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook easy tender chicken breast stir-fry with mayonnaise and chilli sauce using 15 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce:
- Take 100 grams Chicken breast
- Get 1 dash of each ★Salt, pepper, sake
- Take 1 pinch ★Sugar
- Get 1/3 of an egg worth Egg white
- Get 1 tbsp Katakuriko
- Prepare 1 tsp Vegetable oil
- Get For the easy chilli and mayonnaise sauce:
- Prepare 2 tbsp Ketchup
- Prepare 2 tsp Mayonnaise
- Take 1/3 to 1 teaspoon Sugar
- Take 1/3 tsp Chinese chicken soup stock powder
- Make ready 1/2 tsp Katakuriko
- Prepare 1/2 tsp Doubanjiang
- Get 1 tsp Soy sauce
- Prepare 50 ml Water
Pro tip: Alternatively, you can use red wine vinegar to replace the soy sauce in the mixture. Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce instructions. Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat. You can alternatively cut into bite sized pieces.
Steps to make Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce:
- Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat. You can alternatively cut into bite sized pieces.
- Rub the ★ ingredients into the chicken meat and leave to marinate for a while. Go on to Step 3 in the meantime.
- Mix the mayo-chilli sauce ingredients in the order listed.
- Rub the egg white into the chicken, and drain lightly. Coat with katakuriko, then add the vegetable oil.
- Heat oil in a pan, put the chicken pieces in a single layer, and pan fry. When one side is browned, flip over. If it looks like the chicken is getting burned, turn off the heat temporarily.
- When the chicken is cooked through, mix the mayo mixture again and add to the pan. Simmer down until the sauce is thickened, and it's done. Add a little salt if needed.
- If you simmer it for too long, the sauce will become too thick and lumpy, so stop cooking when the sauce is just thickened.
- If the chicken gets too burned, the sauce will look unappetizing, so either transfer the chicken to another pan, or wipe the pan before adding the sauce.
- Transfer to a serving plate, and optionally scatter green onions on top. If you love mayonnaise, add a squirt to the side. You can also mix mayo into the rest of the egg and stir fry it, and serve with the chicken. Lettuce can be served on the side too.
- This is when I made this with chicken cut into bite sized pieces.
Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat. You can alternatively cut into bite sized pieces. Rub the ★ ingredients into the chicken meat and leave to marinate for a while. Cut the chicken into short, thin strips. Pour in the sweet chilli sauce, stirring to ensure that all the ingredients get covered with the sauce.
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