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

Before you jump to Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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One way to approach this to start seeing some results is to realize that you do not have to change everything straightaway or that you need to altogether do away with certain foods from your diet. Even more important than completely changing your diet is just substituting healthy eating choices whenever you can. Soon enough, you will likely find that you will eat more and more healthy food as your taste buds get used to the change. As you continue your habit of eating healthier foods, you will find that you no longer wish to eat the old diet.

Evidently, it’s easy to start incorporating healthy eating into your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to easy tender chicken breast stir-fry with mayonnaise and chilli sauce recipe. 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 cook Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce:
  1. Take 100 grams Chicken breast
  2. Take 1 dash of each ★Salt, pepper, sake
  3. Get 1 pinch ★Sugar
  4. You need 1/3 of an egg worth Egg white
  5. Take 1 tbsp Katakuriko
  6. You need 1 tsp Vegetable oil
  7. You need For the easy chilli and mayonnaise sauce:
  8. Provide 2 tbsp Ketchup
  9. Prepare 2 tsp Mayonnaise
  10. Get 1/3 to 1 teaspoon Sugar
  11. Use 1/3 tsp Chinese chicken soup stock powder
  12. Get 1/2 tsp Katakuriko
  13. Take 1/2 tsp Doubanjiang
  14. Get 1 tsp Soy sauce
  15. Take 50 ml Water
Instructions 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.

Reduce the water's temperature to a simmer. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Add the Tegel chicken strips and toss gently then add the water or stock and simmer the chicken until separated. Stir sauce; add to chicken and vegetables in skillet.

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