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Plump and Firm ♪ Chicken Breast with Ketchup and Oyster Sauce

Plump and Firm ♪ Chicken Breast with Ketchup and Oyster Sauce

Transform dry chicken breast into juicy and tender meat. Since this chicken is also great cold, try it in your obento.

Ingredients: 1 serving

Chicken breast
1
☆ Sake, salt, and pepper
a small amount each
★ Oyster sauce, ketchup, and Japanese Worchestershire sauce
1 tablespoon each
Vegetable oil and katakuriko
as needed

Steps

1. Diagonally cut the chicken breast into bite-sized pieces, then massage in the combined ☆ ingredients. Combine the ★ ingredients to make the seasoning sauce.
2. Heat the oil in a frying pan, lightly coat the chicken meat in katakuriko, arrange in the frying pan without overlapping, and roast both sides until browned.
3. Once the chicken has browned nicely, turn off the heat, add the combined ★ ingredients, then coat evenly.

Story Behind this Recipe

Since I like the taste of ketchup, oyster sauce and Japanese Worchestershire-style sauce, I tried them out together in the seasoning and it turned out delicious. ♪