Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, stir-fried chicken breast with shiso leaves. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Stir-Fried Chicken Breast with Shiso Leaves. I bought heaps of shiso leaves. That's why I came up with this recipe - to toss some meat with the shiso leaves to make a lightly flavored dish. -Take care not to move the chicken breast around when cooking. Put in the chicken and cover with a lid, and steam-fry until the chicken changes color.

Stir-Fried Chicken Breast with Shiso Leaves is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Stir-Fried Chicken Breast with Shiso Leaves is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can have stir-fried chicken breast with shiso leaves using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Stir-Fried Chicken Breast with Shiso Leaves:

1. Prepare 400 grams Chicken breast
2. Take 1 pinch Salt
3. Take 1 dash Pepper
4. Make ready 2 tbsp Sake
5. Prepare 2 tbsp Katakuriko
6. Get 20 leaves Shiso leaves
7. Make ready 1 clove Garlic
8. Make ready 1 tbsp ●Vinegar
9. Make ready 1 tsp ●Soy sauce
10. Make ready 1 tbsp ●Mirin
11. Make ready 1 Vegetable oil

Remove from pan, slice into strips, set aside. Heat oil in a wok or large skillet over medium-high heat. My basic stir-fry marinade consists of equal parts soy sauce, rice wine, and corn starch. So for one pound of chicken, I stir.

Instructions to make Stir-Fried Chicken Breast with Shiso Leaves:

1. Slice the chicken breast thinly on the diagonal, then slice it even more thinly. Grate the garlic.
2. Put the chicken from Step 1, salt, pepper, sake, katakuriko, and garlic into a bowl. Rub the mixture well. Set it aside for 10 minutes.
3. Heat the vegetable oil in a frying pan. When the oil is hot, add the chicken breast from Step 2 and cook over high heat.
4. When the surface of the chicken whitens and becomes slightly browned, pour in 100 ml of water (unlisted). Cover the pan to steam-fry.
5. When the water has evaporated completely, add the ● ingredients. Shred the shiso leaves with your hands as you add them into the pan. Toss everything together lightly to finish.
6. Taste, and season with salt if necessary.
7. In the photo above, I topped it with some julienned veggies (daikon radish, carrot, and shiso leaves).

My basic stir-fry marinade consists of equal parts soy sauce, rice wine, and corn starch. So for one pound of chicken, I stir. A simple yet elegant chicken dish, stir fried with carrots, celery and an orange honey sauce. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. In a medium size bowl, whisk together corn starch and water.

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