Recipe of Quick Silky Chicken Breast with Chili Sauce

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, silky chicken breast with chili sauce. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Silky Chicken Breast with Chili Sauce is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Silky Chicken Breast with Chili Sauce is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have silky chicken breast with chili sauce using 15 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Silky Chicken Breast with Chili Sauce:

1. Make ready 1 Chicken breast
2. Get 1 Salt and pepper
3. Take 2 tbsp Katakuriko
4. Prepare 1 tsp each ☆Sake, sesame oil
5. Get Chilli sauce
6. Prepare 5 cm length ●Japanese leek
7. Get 2 slice ●Ginger
8. Prepare 1 clove ●Garlic
9. Prepare 1 to fry Sesame oil
10. Make ready 1 tsp Doubanjiang
11. Get 1 1/2 tbsp ☆Sugar
12. Get 1 tbsp each ☆Ketchup, sake
13. Get 100 ml ☆Chinese soup stock
14. Get 1/3 tsp ☆ Salt
15. Prepare 1 Katakuriko slurry

Steps to make Silky Chicken Breast with Chili Sauce:

1. Make the chili sauce. Chop all the ● vegetables and combine the ☆ ingredients.
2. Heat sesame oil in a frying pan. Add the ● vegetables and fry over high heat until aromatic. Add the doubanjiang.
3. Once Step 2 is well combined, pour in the ☆ sauce and cook down on medium heat for 2-3 minutes. Add the katakuriko slurry at the end to thicken and the chili sauce is done.
4. Slice the chicken diagonally into small pieces. Rub with salt and pepper and leave for about 10 minutes. Rub with the katakuriko well. Boil water in a saucepan.
5. Add the ☆ ingredients and cook the chicken. There should be enough water for the chicken pieces to be submerged.
6. Strain the water through a colander. Reheat the sauce in the frying pan over low heat and stir in the chicken.
7. Transfer to a serving dish. If you have excess sauce, drizzle over the chicken. Serve.

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