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[RECIPE ONLY] USE LEFTOVER COCKTAIL SAUCE FOR CHICKEN & ASPARAGUS STIR-FRY

USE LEFTOVER COCKTAIL SAUCE FOR CHICKEN & ASPARAGUS STIR-FRY, recipe, Asian recipe, chicken breast recipe Food & Recipes

Never-dried Juicy Chicken Breast and Vivid Asparagus are stir-fried in a unique Asian sauce mixed with leftover cocktail sauce, hoisin sauce, and soy sauce.

Soak chicken breasts in baking powder solution or sugar water for 4-8 hours, so you’ll get juicy tender chicken breasts that will never dry in the stir-fried dish.

USE LEFTOVER COCKTAIL SAUCE FOR CHICKEN & ASPARAGUS STIR-FRY, recipe, Asian recipe, chicken breast recipe

USE LEFTOVER COCKTAIL SAUCE FOR CHICKEN & ASPARAGUS STIR-FRY

Rico McConnellRico McConnell
Never-dried Juicy Chicken Breast and Vivid Asparagus are stir-fried in a unique Asian sauce mixed with leftover cocktail sauce, hoisin sauce, and soy sauce.
Soak chicken breasts in baking powder solution or sugar water for 4-8 hours, so you'll get juicy tender chicken breasts that will never dry in the stir-fried dish.
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Asian
Servings 2 servings

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1-2 cups asparagus, , chopped into bite-sized *as much as you like
  • ½ onion, sliced
  • 1 clove garlic, minced
  • ½-1 TSP minced ginger
  • scallion, chives, leeks
  • 2 tbsp cooking oil
  • ground black pepper to taste.

The Marinating (stir-fry) Sauce

  • 3 tbsp potato starch or cornstarch
  • 3 tbsp cocktail sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp sake or white wine
  • 1 tbsp dark soy sauce
  • 1 TSP Chinese chicken soup powder or chicken soup powder
  • 1-2 tbsp dark soy sauce for finish flavors

Instructions
 

  • [TENDERIZE THE CHIcKEN BREASTS] *It's not included in the cooking time.
    1. Make baking powder solution. Mix 1 tbsp of baking powder, ½ tbsp of salt, and 1 quart of water. Let the chicken breasts soak in a container, in a fridge, for 4-8 hours.
    2. Make sugar water. Mix 3 tbsp of sugar and 1 TSP of water to 1 quart of water. Brine the meat in a ridge, for 4-8 hours.
    *If you want to save time, slice the chicken breasts first (step 2) and brine the meat. Finish brining for 1-2 hours.
  • Cut the chicken breasts. Butterfly chicken to Flatten the meat to the same thickness.
    Optionally, pound the meat with a meat tenderizer or a rolling pin for more tender breasts.
    Slice the chicken breasts into 1-inch thickness and 2-3 inches long.
  • Marinate the meat.
    Add the sliced chicken breasts in a large mixing bowl, add cocktail sauce, hoisin sauce, dark soy sauce, sake/ white wine, and combine well.
    Then, add potato starch or cornstarch and combine well.
    Allow the meat to marinate for 15-30 minutes.
  • In a skillet, add oil, minced garlic, minced ginger, and sliced onion. Saute them until the onion is cooked, over medium (medium-high) heat.
  • Add chopped scallions/chives/leeks, chopped asparagus, and chicken soup stock powder. Continue sautting for 1-2 minutes, over medium-high heat.
    Transfer the veggies to a platter.
  • Oil the skillet if needed. Add the chicken breasts with the sauce. Place the meat without overlapping.
    Cook the chicken breasts for 2 minutes over medium heat. Avoid touching them to keep the coating on.
  • Shake the skillet or use a spatula to turn the meat over. Use a tong to complete flipping each meat.
  • Cover the skillet and continue cooking the meat for 2-3 minutes over medium heat.
  • Uncover the skillet, and add the sauteed veggies. Add grated black pepper to taste.
    Stir constantly until they are combined well over medium-high or high heat, for about 1-2 minutes.
    Adjust the taste while adding dark soy sauce if needed to finish.

Notes

©Japanmcconnell/Rico McConnell- Content and photographs are copyright protected. Sharing this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Keyword Chicken, Easy, frying pan, Izakaya, Kid-friendly, Stir-fry

RELATED POST

Japanese Cooking Hacks From My Kitchen: Brine The Meat In The Baking Powder Solution

Using baking powder can make meat tender but also moist and juicy. It’s the easy brine for chicken, turkey, pork, and maybe beef. (If you like meaty texture, I don’t recommend brine beef steak🥩)Thankfully, I never have the terrible dry, tasteless, rubbery chicken (breast), turkey, and pork chops, since I use my secret brine with baking powder.

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