Japanese chicken breast in sticky yakiniku sauce egg fried rice

How to Making Recipes Japanese chicken breast in sticky yakiniku sauce egg fried rice using 7 ingredients and 10 steps

Japanese chicken breast in sticky yakiniku sauce egg fried rice - With the intense heat we've been getting on the Peninsula, and my equally intense schedule lately, this kind of quick and easy one-pot. A simple way to make fried rice that is better than in some Chinese restaurants! Boneless chicken breasts are stir fried with white rice, scrambled eggs, mushrooms, green onions and soy sauce. Japanese Sticky Chicken is packed with flavor and perfect for anyone wanting an easy to prepare, family friendly meal! The end of the school year is finally here and for us that means waking up a little later, playing hooky here and there and lots and lots of picnics in our yard.

To make this popular Japanese dish, first you need to make the teriyaki sauce.

I like low sodium soy sauce for the sauce.

You can have Japanese chicken breast in sticky yakiniku sauce egg fried rice using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients make Japanese chicken breast in sticky yakiniku sauce egg fried rice

1. Prepare 1 garlic clove.
2. You need ginger past teaspoon 1.
3. You need 1 tomato puree teaspoon.
4. Prepare 1 thai sweet chilli sauce teaspoon.
5. You need 1 chilli past teaspoon.
6. Prepare 1 horseradish past teaspoon.
7. It's 1 large fresh mushroom.

Japanese chicken breast in sticky yakiniku sauce egg fried rice step by step

1. 1 chicken breast cook for 15 mins in hot wok.
2. In sake teaspoon of.
3. Japanese sticky yakiniku sauce.
4. Teaspoon of.
5. Then put to oneside on a warm plate cover with tin foil.
6. Then put all ingredients in to hot wok.
7. Mushrooms garlic ginger chilli past thai sweet chilli sauce.
8. Japanese sticky yakiniku cook for 5 mins.
9. Egg fried rice on the recipe photo.
10. Enjoy my home made japanese recipe.

Japanese chicken breast in sticky yakiniku sauce egg fried rice - Add back chicken and scrambled egg and remaining soy sauce mixture. Toss to coat and heat through. Whisk the eggs with a pinch of salt in a small bowl. Add the eggs and cook, without stirring, until almost set. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Tips For Making The Best Fried Rice: Ok, let's get right to it. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps — no good. Thank you and good luck