How to Prepare Any-night-of-the-week Tender Chicken Breast in Mayonnaise and Ponzu Sauce
Norman Newman 12/05/2020 02:23
Tender Chicken Breast in Mayonnaise and Ponzu Sauce
Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, tender chicken breast in mayonnaise and ponzu sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Tender Chicken Breast in Mayonnaise and Ponzu Sauce is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Tender Chicken Breast in Mayonnaise and Ponzu Sauce is something which I have loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can cook tender chicken breast in mayonnaise and ponzu sauce using 9 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Tender Chicken Breast in Mayonnaise and Ponzu Sauce:
Make ready 2 Chicken breast
Make ready 1 dash Salt and pepper
Prepare 1 tbsp ◎Soy sauce
Prepare 1 tbsp ◎Vinegar
Get 1 tbsp ◎Sugar
Prepare 1 tbsp Flour
Get 2 tbsp Ponzu
Prepare 2 tbsp Mayonnaise
Take 1 Green onions
Instructions to make Tender Chicken Breast in Mayonnaise and Ponzu Sauce:
Slice the chicken breast diagonally into 1 - 1.5 cm thick slices. Season with salt and pepper and gently rub them in by hand.
Put the chicken from Step 1 and the ingredients marked ◎ in a plastic bag, and rub so everything is mixed well.
Tie the end of the bag and leave it in the fridge for at least an hour (I leave it for 1 1/2 - 2 hours).
Remove the bag from the fridge, open it, add the flour, and rub it once again so everything is mixed well.
Coat a heated frying pan with oil, and cook the chicken. Cover part way through, and fry until the chicken is thoroughly cooked inside and the surfaces are browned.
Mix in the ponzu sauce and mayonnaise when done, then add the minced green onions. Mix it briefly, then remove from the heat.
It's done!
Here's my shimeji mushroom version It's quite tasty too.
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