Savory & Sweet! Chicken Breast Stir-fry with Peas
A Golden Recipe for Chicken Breast Braised in Soy Sauce with Plenty of Peas
Try making delicious chicken breast braised in soy sauce, just like quail eggs! This recipe is extra special because it uses plenty of peas for a delightful crunch, instead of quail eggs. The savory and sweet flavor combination is perfect for rice. It’s a dish everyone, young and old, will love. Shall we get started?
Main Ingredients- 1 Chicken breast (approx. 185g)
- 120g Peas (frozen or canned)
- 50ml Soy sauce (about 3.5 Tbsp)
- 2 Tbsp Spicy soy sauce (or 1.5 Tbsp regular soy sauce + a little Cheongyang chili pepper)
- 1 Tbsp Minced garlic
- 1 Tbsp Dried shiitake mushroom powder (for umami boost!)
- 1/2 Tbsp Paprika powder (for color!)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 3 Tbsp Mirin (to remove chicken odor)
- 50ml Water
- A little cooking oil
- A pinch of sesame seeds (for garnish)
For Boiling Chicken Breast- 500ml Water
- 2 Tbsp Mirin
- 500ml Water
- 2 Tbsp Mirin
Cooking Instructions
Step 1
In a pot, combine 500ml of water for boiling chicken breast and 2 Tbsp of mirin. Add the chicken breast. Cooking uncovered helps to effectively remove any fishy odor from the chicken. Boil for about 15-20 minutes, or until the chicken breast is fully cooked.
Step 2
While the chicken is boiling, skim off any foam that rises to the surface of the pot. This step will make the chicken breast cleaner and more tender.
Step 3
Rinse the peas two or three times under running water. If using frozen peas, you can use them directly without thawing.
Step 4
Once the chicken breast is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken into bite-sized pieces by hand, pulling along the grain. This helps the sauce to penetrate better.
Step 5
Heat a little cooking oil in a frying pan over medium heat. Add the rinsed peas and stir-fry for 2-3 minutes. This will bring out the natural sweetness and nutty aroma of the peas.
Step 6
Add the shredded chicken breast to the pan with the stir-fried peas. Pour in 50ml of soy sauce, 2 Tbsp of spicy soy sauce, 1 Tbsp of minced garlic, 1 Tbsp of shiitake mushroom powder, 1/2 Tbsp of paprika powder, and the remaining 1 Tbsp of mirin, along with 50ml of water. Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 5-7 minutes, until the sauce is reduced and slightly thick. Finally, stir in 1 Tbsp of oligosaccharide for a glossy finish. (Adjust sweetness to your preference). Sprinkle with sesame seeds for garnish and serve!
