Chicken Breast Shogayaki

Easiest Way to Prepare Ultimate Chicken Breast Shogayaki

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Chicken Breast Shogayaki is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Chicken Breast Shogayaki is something which I’ve loved my whole life. They’re nice and they look wonderful.

Many things can more or less affect the taste quality of Chicken Breast Shogayaki, starting from the type of components, then the choice of recent elements, to find out how to make and serve it. Don’t fear about preparing delicious Chicken Breast Shogayaki at house, because as long as the tricks, this dish is usually a special treat.

The variety of servings that may be served to make Chicken Breast Shogayaki is 2 servings. So make sure that this portion is sufficient to serve for yourself and your beloved household.

So, this time, let’s try it, let’s vary Chicken Breast Shogayaki ourselves at dwelling. Staying with easy substances, this dish can present advantages in serving to to maintain the health of our our bodies. You can also make Chicken Breast Shogayaki utilizing 7 material sort and 4 manufacturing steps. This is how you can make the dish.

‘Pork Shogayaki’, or Ginger Pork, is one of the most popular dishes at Japanese eateries. If you don’t eat Pork with any reasons, try this Chicken Breast version. You must thinly slice the Breast Fillet, so that Chicken would be cooked quickly.

Elements and spices that need to be Get to make Chicken Breast Shogayaki:

1. 300 g Chicken Breast Fillet(s)
2. 2-3 teaspoons Oil
3. <Sauce>
4. 1 small piece Ginger *finely grated
5. 2 tablespoons Mirin
6. 2 tablespoons Soy Sauce
7. 1/2-1 teaspoon Sugar *optional

Steps to make to make Chicken Breast Shogayaki

1. Thinly slice Breast Fillet(s). Combine grated Ginger, Mirin and Soy Sauce (and Sugar) in a small bowl.
2. Heat Oil in a frypan and cook Chicken over high heat. It won’t take long.
3. When Chicken changed colour, add the sauce and cook until sauce thickens, and that’s it!
4. *Note: I sprinkled with Shichimi (Japanese Chilli Spice Mix) for the above photo. I like to serve this dish with finely shredded Cabbage.

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