Hello, I am Marie. Today, we’re going to prepare healthy chicken breast with plum & grated radish recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Healthy Chicken Breast with Plum & Grated Radish Recipe
Healthy Chicken Breast with Plum & Grated Radish is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Healthy Chicken Breast with Plum & Grated Radish is something that I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook healthy chicken breast with plum & grated radish using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Healthy Chicken Breast with Plum & Grated Radish:
- Get 400 grams Chicken breasts
- Take 6 cm Daikon radish
- Get 4 leaves Lettuce
- Make ready 1 Salt, black pepper
- Take 1 Cake flour
- Prepare 1/2 tbsp Umeboshi paste (can be fresh, canned or from a tube)
- Get 1 tbsp each of water and katakuriko Katakuriko slurry
- Prepare 50 ml ☆Water
- Prepare 100 ml ☆Mentsuyu (2x concentrate)
- Make ready 1 1/2 tsp ☆Sugar
Instructions to make Healthy Chicken Breast with Plum & Grated Radish:
- Cut the lettuce into 3 cm strips. Arrange on a plate and leave to chill in the refrigerator.
- Cut the chicken breast meat into bite-sized pieces, season with salt and pepper and coat in flour.
- Grate the radish (we will use it along with any juice that comes out). Mix the katakuriko and water together. In a separate bowl, combine the ingredients marked with ☆.
- Cook the chicken on both sides in a frying pan with a generous amount of oil until well browned.
- Add the mixture made from the ☆ ingredients into the pan and once simmering add the grated radish and plum pulp. Boil for 1 minute.
- Add the water and katakuriko slurry a little at a time and when the mixture has thickened, plate the chicken and serve.
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