Japanese-Style Chicken Saute
Grated onion is the secret to the sauce!
25 minutes
468kcal
0.7g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
- Make the chicken of equal thickness by slicing open the thick part of the thigh and spreading it open. Cut away all tendons and then sprinkle on a small amount of salt.
- Boil the nanohana in water with a small amount of salt added, cut into easy to eat lengths then dress with a small amount of sesame oil.
- Heat some sesame oil in a fry pan, cook (1) to crispy and golden on both sides to cook through.
- Wipe away any remaining oil in the fry pan, mix together (A) and add in. Bring to a quick boil.
- Cut the chicken into bite-size chunks, arrange with (2) onto plates then pour on (4).
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