Silky Chicken Breast with Chili Sauce
Silky Chicken Breast with Chili Sauce

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, silky chicken breast with chili sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Silky Chicken Breast with Chili Sauce is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Silky Chicken Breast with Chili Sauce is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook silky chicken breast with chili sauce using 15 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Silky Chicken Breast with Chili Sauce:
  1. Get 1 Chicken breast
  2. Make ready 1 Salt and pepper
  3. Get 2 tbsp Katakuriko
  4. Take 1 tsp each ☆Sake, sesame oil
  5. Prepare Chilli sauce
  6. Get 5 cm length ●Japanese leek
  7. Make ready 2 slice ●Ginger
  8. Make ready 1 clove ●Garlic
  9. Prepare 1 to fry Sesame oil
  10. Make ready 1 tsp Doubanjiang
  11. Prepare 1 1/2 tbsp ☆Sugar
  12. Take 1 tbsp each ☆Ketchup, sake
  13. Take 100 ml ☆Chinese soup stock
  14. Make ready 1/3 tsp ☆ Salt
  15. Get 1 Katakuriko slurry
Steps to make Silky Chicken Breast with Chili Sauce:
  1. Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients.
  2. Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang.
  3. Once Step 2 is well combined, pour in the ☆ sauce and cook down on medium heat for 2-3 minutes. Add the katakuriko slurry at the end to thicken and the chili sauce is done.
  4. Slice the chicken diagonally into small pieces. Rub with salt and pepper and leave for about 10 minutes. Rub with the katakuriko well. Boil water in a saucepan.
  5. Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged.
  6. Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken.
  7. Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve.

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