Here, we use chicken to stir-fry in this flavorful ginger sesame sauce spiked with sake. One piece of chicken and lots of ginger! Here's a dish with lots of texture!

Shōga (生姜) means ginger, and yaki (焼き) means grill or fry. It's really easy to prepare and. The ginger sauce spices up your appetite, and this.

Hey everyone, it is John, welcome to my recipe site. Today, we're going to prepare a special dish, chicken breast shogayaki. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Chicken Breast Shogayaki is one of the most favored of current trending meals on earth. It's simple, it is quick, it tastes delicious. It's enjoyed by millions every day. Chicken Breast Shogayaki is something which I've loved my whole life. They are nice and they look fantastic.

Here, we use chicken to stir-fry in this flavorful ginger sesame sauce spiked with sake. One piece of chicken and lots of ginger! Here's a dish with lots of texture!

To get started with this recipe, we must prepare a few components. You can cook chicken breast shogayaki using 7 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Breast Shogayaki:

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

Make Chicken Breast Flat and Even. The uneven shape of boneless, skinless chicken breasts makes them tricky to grill, but by just spending a few minutes pounding the thicker end thinner, you'll both. Sauteed in home made ginger teriyaki sauce and vegetable. Deep fried breast chicken rolled with scallion, carrot, cheese and crab meat.

Instructions 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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