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Stir-fried chicken breast and chives with garlic and onion | Recipe transcription from Kumano Genkai Shokudo

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Ingredients

Chicken breast : 1 piece (350g)
醤油 : 大さじ1
片栗粉 : 大さじ2
にんにく : 1片
White part of green onion : 5cm
ニラ : 1袋
油 : 大さじ1
(A)ごま油 : 大さじ1
(A)みりん : 大さじ1
(A)酒 : 大さじ2
塩 : 小さじ1/4
黒胡椒 : 適量

Time required

25minutes

Procedure

1) Prepare the chicken breasts 00:33
Cut the chicken breasts in half lengthwise along the cut in the meat, then cut the thicker part horizontally to separate it into two pieces.
Slice each into thin slices on an angle and transfer to a bowl.
Add the soy sauce and mix well until thoroughly combined.
Add the potato starch and mix well until thoroughly combined.
2) 合わせ調味料を作る 02:18
器に(A)を入れる。
3) 材料を切る 02:50
Roughly chop the white parts of the spring onions and the garlic.
Cut the chives into 8 equal pieces.
Add salt and mix.
4) 炒める 03:53
Add oil to a frying pan, add the onion and garlic and fry over low heat.
Once boiling, heat for 30 seconds, push to one side, add 1 and mix thoroughly.
When the surface of the chicken breast has changed color, add the rest of the chive leaves, leaving a small amount behind.
Mix lightly, then add the seasonings and stir fry.
Add the reserved chive leaves and stir fry. Once cooked through, add the black pepper, mix lightly and it's done.

Point

Use chicken breast with the skin on.
・You may use a plastic bag for step 1.
- By coating with potato starch, the flavor is not lost and the meat remains soft.
- You can also use ginger instead of garlic if you like.
- Add chives once the surface of the chicken breast changes color to prevent it from overcooking.