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Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry
Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry

Before you jump to Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.

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Just about the most popular snacks is low fat yogurt. Eating yogurt in place of a healthy larger lunch just isn’t a good idea. As a treat, however, yogurt is one of the very best things you’ll be able to reach for. Along with calcium, it really is a good source of necessary protein and vitamin B. Easily digestible, yogurt can also help your digestive system work properly depending upon the culture used to produce it. Yogurt combines wonderfully with nuts along with seeds. It’s an excellent approach to delight in a flavorful snack without the need of too much sugar.

You do not have to look far to discover a wide selection of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to sweet-salty miso chicken breast and spring cabbage stir-fry recipe. To cook sweet-salty miso chicken breast and spring cabbage stir-fry you only need 10 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry:
  1. Take 1 Chicken breast
  2. Get 1 an appropriate amount ◇Sake, soy sauce
  3. Take 1 Katakuriko
  4. Take 1/4 of a head Spring cabbage
  5. Use 1 tbsp ◆Sugar
  6. Prepare 1 tbsp ◆Sake
  7. Take 1 tbsp ◆Mirin
  8. Provide 1 tbsp ◆Soy sauce
  9. You need 1 tbsp ◆Miso
  10. Provide 1 Sesame seeds
Instructions to make Sweet-Salty Miso Chicken Breast and Spring Cabbage Stir-Fry:
  1. Slice the chicken breast into diagonal bite-sized pieces. Leave the skin on or remove, whichever you prefer.
  2. Put the chicken and the ◇ ingredients into a plastic bag. Rub the ◇ ingredients into the chicken over the bag. Marinate in the refrigerator for 30 to 60 minutes.
  3. Cut the cabbage up into pieces that are a bit bigger than the chicken pieces. If you don't like the core, cut it out.
  4. Dust the marinated chicken with katakuriko. Put some air into the plastic bag and shake to coat the chicken evenly.
  5. Heat up a frying pan with vegetable oil, and add the Step 4 chicken. Stir-fry it over high heat, being careful not to let it burn.
  6. The katakuriko makes the chicken pieces stick to each other easily, so stir-fry so that they stay apart as much as possible. If they get stuck together they won't cook through properly.
  7. When the chicken is browned, turn the heat down to medium. Add the cut up cabbage once the chicken has cooked through.
  8. When everything is coated with oil, turn the heat down to low, cover the frying pan with a lid and steam-cook for 2 to 3 minutes. Watch it so that it doesn't get burned at this stage too.
  9. When the cabbage is wilted, add the combined ◆ ingredients. Turn the heat up to medium-high, and stir-fry quickly.
  10. When everything is shiny and brown, turn off the heat and sprinkle in the sesame seeds to finish.

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