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マヨネーズ炒め（鶏むね肉のマヨネーズ炒め）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

鶏むね肉 : 300g
塩コショウ : 適量
酒 : 小さじ2
(A)Mayonnaise : 50g
(A) Ketchup : 12g
(A) Sugar : 小さじ1
(A) Chicken soup base : 1/3 teaspoon
potato starch : 2 tablespoons
小ねぎ : 適量
サラダ油 : 大さじ2

Time required

15minutes

Procedure

1) Prepare the chicken breasts 01:49
Insert a knife into the center of the chicken breast and cut it into two pieces, then cut into strips.
Arrange them in a vat, sprinkle with salt, pepper, and sake, and mix.
Add potato starch and mix.
2) make the sauce 03:47
Add (A) to a bowl and mix.
3) stir fry 07:03
Add salad oil to a frying pan and heat.
Bake 1 side by side.
Once one side is cooked, flip it over and cook.
Wipe off excess fat from the frying pan with kitchen paper and turn off the heat.
Add 2 and mix with the sauce.
4) 盛り付ける 10:29
お皿に盛り付け、小ねぎを振りかけたら完成。

Point

・Adding sake to the seasoning softens the meat and reduces the odor.
・Chicken breasts will become tough if overcooked, so turn off the heat and finish when done.
・Mayonnaise will separate if heated too much, so turn off the heat before adding the sauce.
・Cut the chicken breast thinly so that it cooks better, prevents it from overcooking, and prevents it from becoming dry.