Chinese-Style Chicken Breast Sauté

Chinese-Style Chicken Breast Sauté

A penny-pinching recipe using leftover aromatic vegetables and readily available seasoning ingredients. You can make it in one frying pan. Recommended for bentos too.

Ingredients: 2 servings

Chicken breast
1 breast
☆ Salt and pepper
a pinch of each
☆ Sake
1/2 tablespoon
☆ Chinese five-spice powder (if you're going to omit this, see Step 6)
1/4 teaspoon (or more to taste)
☆ Ginger
1/2 piece (sliced thinly)
☆ Japanese leek (the green part)
10 cm length (crush flat)
☆ Garlic
1 small clove (crushed)
To taste
Sesame oil
as needed (for cooking)
● Water
150 ml
● Chinese soup stock
1/2 teaspoon
● Sugar and gochujang
1/2 tablespoon each
● Oyster sauce
1 teaspoon
Vegetables for garnish (can be omitted)
To taste


1. Cut off the skin and extra fat from the chicken breast. Slice into thin slivers and put into a plastic bag with all the ingredients marked with ☆ - salt, pepper, sake, five-spice powder, leek and garlic. Massage well to let the flavors penetrate, then leave to marinate for at least 10 minutes.
2. Combine the ingredients marked ● - water, Chinese stock granules, sugar, gochujang and oyster sauce. Take the aromatic vegetables used in the marinade (the ginger, leek and garlic) out of the bag and put into the bowl with the ● ingredients.
3. Heat the sesame oil in a frying pan, coat the chicken pieces in katakuriko and fry over high heat. When one side is golden brown and the other side has started to brown it's OK even if it's not cooked through yet.
4. Add the combined ● ingredients from Step 2 to the pan and cook for 1 to 2 minutes while shaking the pan to reduce the sauce. The photo shows how it looks just before it's done.
5. Take out the aromatic vegetables (although you can leave the leek in if you want since it can be eaten). Transfer to a serving plate and it's done. Add some garnish if you like.
6. If you are omitting the five-spice powder: It will lack some punch, so add some shichimi spice. Alternatively you can adjust the seasoning with salt and pepper.

Story Behind this Recipe

I always rely on chicken breast before payday. This is a Chinese flavored version of "Sautéed Chicken That's Still Tender and Mild". Another thing I want to do at the end of the month is to get rid of all the aromatic vegetables I have stored. I also wanted to use up some Chinese flavoring this recipe was born.