Grilled Ginger Chicken Breast (Shogayaki)
This is a ginger saute made with chicken. By slicing the chicken thinly on the diagonal and pan-frying it, it cooks quickly and turns out moist and tender.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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1
Slice the chicken diagonally into 8 equal-sized pieces, then lightly coat both sides with potato starch.
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2
Place the broccoli and snap peas in a bowl, add the olive oil and salt, and mix.
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3
Add cooking oil to a fry pan and heat over medium heat. Arrange the chicken in the pan and cook for 2 minutes. Flip and cook for another 1–2 minutes.
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4
Add the ingredients from (A) in order, then add the ginger last and coat everything evenly. Serve on a plate, pour the remaining sauce from the pan over the meat, and add the vegetables from step 2 on the side.
Cooking Basics
Lay the knife down almost flat to make thin slices. By doing so, larger slices will cook faster and flavors will be soaked up more easily.
- Recipe Yuko Ihara
- Styling Akiko Yoshioka
- Photo Taku Kimura
- Production Rie Okamura
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