Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce
Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, easy tender chicken breast stir-fry with mayonnaise and chilli sauce. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook easy tender chicken breast stir-fry with mayonnaise and chilli sauce using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce:
  1. Get 100 grams Chicken breast
  2. Get 1 dash of each ★Salt, pepper, sake
  3. Prepare 1 pinch ★Sugar
  4. Take 1/3 of an egg worth Egg white
  5. Prepare 1 tbsp Katakuriko
  6. Prepare 1 tsp Vegetable oil
  7. Take For the easy chilli and mayonnaise sauce:
  8. Get 2 tbsp Ketchup
  9. Take 2 tsp Mayonnaise
  10. Make ready 1/3 to 1 teaspoon Sugar
  11. Prepare 1/3 tsp Chinese chicken soup stock powder
  12. Prepare 1/2 tsp Katakuriko
  13. Take 1/2 tsp Doubanjiang
  14. Make ready 1 tsp Soy sauce
  15. Prepare 50 ml Water
Steps to make Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce:
  1. Remove the skin from the chicken breast, slice diagonally and then cut into thin strips along the grain of the meat. You can alternatively cut into bite sized pieces.
  2. Rub the ★ ingredients into the chicken meat and leave to marinate for a while. Go on to Step 3 in the meantime.
  3. Mix the mayo-chilli sauce ingredients in the order listed.
  4. Rub the egg white into the chicken, and drain lightly. Coat with katakuriko, then add the vegetable oil.
  5. Heat oil in a pan, put the chicken pieces in a single layer, and pan fry. When one side is browned, flip over. If it looks like the chicken is getting burned, turn off the heat temporarily.
  6. When the chicken is cooked through, mix the mayo mixture again and add to the pan. Simmer down until the sauce is thickened, and it's done. Add a little salt if needed.
  7. If you simmer it for too long, the sauce will become too thick and lumpy, so stop cooking when the sauce is just thickened.
  8. If the chicken gets too burned, the sauce will look unappetizing, so either transfer the chicken to another pan, or wipe the pan before adding the sauce.
  9. Transfer to a serving plate, and optionally scatter green onions on top. If you love mayonnaise, add a squirt to the side. You can also mix mayo into the rest of the egg and stir fry it, and serve with the chicken. Lettuce can be served on the side too.
  10. This is when I made this with chicken cut into bite sized pieces.

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