about 1 teaspoon (or 2cm of ready-grated garlic from a tube)
Vegetables of your choice, rice
Take the skin off the chicken breast, cut into half crosswise, and slice diagonally. Make several holes in the meat with a fork.
Put the chicken and the ★ ingredients in a plastic bag, and massage the meat over the bag to rub the flavors in. Leave to marinate for at least 10 minutes. (Prep the vegetables in the meantime.)
When the chicken has marinated, add the flour. Coat the meat evenly with the flour by rubbing it in over the bag.
Add a generous amount of oil (not listed in the ingredients) in a frying pan, and spread the chicken in the pan.
When the chicken is browned, turn the heat down to low and turn over the chicken. Cover the pan with a lid and cook for about 2 minutes.
Take the lid off, turn the heat up to high, cook until brown and transfer to a serving plate.
Serve with vegetables and rice. Add some mayonnaise to taste, and sprinkle with black pepper. If you serve tomatoes or boiled eggs on the side the plate will be more colorful and filling too.
If you mix the cut up chicken just before serving with finely shredded vegetables, add French dressing and black pepper, it will become a salad you can serve to guests.
Story Behind this Recipe
Chicken breast meat is cheap! And it's often on half price sale! (Translator's note: in Japan white chicken meat is cheaper than dark meat.) I worked on the ingredients and method for this recipe so that it would be foolproof.
I use a konbu seaweed dashi based mentsuyu sauce. When you make this recipe for bentos, reduce or leave out the garlic. It's also delicious made with grated ginger instead of garlic.