Easy Pan-Fried Chicken Breast and Japanese Leek

Easy Pan-Fried Chicken Breast and Japanese Leek

Just cut and mix the ingredients, drop into a frying pan with a spoon, fry, and it's done.

Ingredients: 2-3 servings

Chicken breast
1 portion (about 320 g)
Japanese leek
1 tablespoon
1 tablespoon
☆Soy sauce
1 rounded tablespoon
☆All-purpose flour
4 tablespoons
☆Ginger (grated)
1 thumb-sized piece


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.

Story Behind this Recipe

I had a lot of Japanese leeks.