by

Moist Chicken Breast Sauté With Lots of Salted Leek

Moist Chicken Breast Sauté With Lots of Salted Leek

By coating chicken breast meat with honey or sugar, it becomes tender and juicy and doesn't get dry and stringy as it has a tendency to do. Serve with lots of salty leek sauce with rice or with drinks.
I've added two more salt-based sauces.

Ingredients: 4 servings

Chicken meat (breast or thigh)
400 g
Honey (or sugar)
1 tablespoon
☆ Finely chopped Japanese leek
1
☆ Sesame oil
2 tablespoons
☆ Salt
1 teaspoon
☆ Chicken stock granules
1 teaspoon
☆ Sake
1 tablespoon
Grated onion (can be omitted)
1/2 an onion

Steps

1. Pound the chicken breast meat lightly and slice with the grain of the meat into bite-sized pieces. Rub in the honey or sugar and let rest for at least 30 minutes.
2. Finely chop the Japanese leek and combine with the other ingredients marked ☆ (sesame oil, salt, soup stock granules, sake). If you add some grated garlic it will be even better. If you don't like the sharpness of the leek, put it in a bowl of water first then drain before adding it. Grated onion is a great addition too.
3. Pat the chicken dry and brown in a frying pan. Just before it's almost cooked through, add the combined sauce ingredients and coat the chicken in it. When serving, take the chicken out first and put it on a plate, then put the leek sauce on top to make it look nice.
4. Salted leek sauce no. 2: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/2 teaspoon yuzu pepper, 1 teaspoon salt.
5. Salted leek sauce no. 3: 1 chopped up Japanese leek, 2 tablespoons of sesame oil, 1/4 teaspoon salt, 4 tablespoons lemon juice, pepper to taste. Add sansho pepper and ground sesame seeds to taste.

Story Behind this Recipe

I wanted to cook inexpensive chicken breast in a delicious way, and tried this one out. It was a big hit!