Butter Sautéed Bean Sprouts And Garlic Chicken With Caramelized Soy Sauce Recipe by cookpad.japan
Cooking Instructions 1 Slice the chicken breast diagonally into fairly large pieces. Put the chicken chunks with sake, salt and pepper into a plastic bag. Mix well and marinate for about 10 minutes. Meanwhile, slice the garlic. 2 Add flour into the bag and rub in evenly. 3 Heat butter in the frying pan and sauté the bean sprouts lightly. Season with salt and pepper (not listed). Transfer onto plate. 4 Wipe off excess moisture from the frying pan, then heat the oil (not listed) and fry the garlic. Saute the marinated chicken breast. 5 Once the chicken is cooked through, sprinkle garlic powder and soy sauce. Cook until soy sauce just starts to burn. 6 Put the chicken pieces on top of the bean sprouts. Sprinkle with extra black pepper at the end. 1 Slice the chicken breast diagonally into fairly large pieces. Put the chicken chunks with sake, salt and pepper into a plastic bag. Mix well and marinate for about 10 minutes. Meanwhile, slice the garlic. 1 Slice the chicken breast diagonally into fairly large pieces. Put the chicken chunks with sake, salt and pepper into a plastic bag. Mix well and marinate for about 10 minutes. Meanwhile, slice the garlic. 2 Add flour into the bag and rub in evenly. 2 Add flour into the bag and rub in evenly. 3 Heat butter in the frying pan and sauté the bean sprouts lightly. Season with salt and pepper (not listed). Transfer onto plate. 3 Heat butter in the frying pan and sauté the bean sprouts lightly. Season with salt and pepper (not listed). Transfer onto plate. 4 Wipe off excess moisture from the frying pan, then heat the oil (not listed) and fry the garlic. Saute the marinated chicken breast. 4 Wipe off excess moisture from the frying pan, then heat the oil (not listed) and fry the garlic. Saute the marinated chicken breast. 5 Once the chicken is cooked through, sprinkle garlic powder and soy sauce. Cook until soy sauce just starts to burn. 5 Once the chicken is cooked through, sprinkle garlic powder and soy sauce. Cook until soy sauce just starts to burn. 6 Put the chicken pieces on top of the bean sprouts. Sprinkle with extra black pepper at the end. 6 Put the chicken pieces on top of the bean sprouts. Sprinkle with extra black pepper at the end. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Crispy Fried Chicken Thighs My Family's Okonomiyaki Tender & Healthy Karaage - Pressure Cooker Chicken Wings Pickled Cooling Cucumber Croque Madame Crispy & Juicy Youlinji Chicken Karaage *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder Crispy Fried Chicken Thighs My Family's Okonomiyaki Tender & Healthy Karaage - Pressure Cooker Chicken Wings Pickled Cooling Cucumber Croque Madame Crispy & Juicy Youlinji Chicken Karaage *Chicken with Sweet Chili Sauce* Macrobiotic ● Tofu and Banana Chocolate Mousse ● Chilled Tofu with Mulukhiyah Manhattan clam chowder