Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, sautéed chicken breast for bento or lunch. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Many of our cooking class students say that they've had a "chicken breatkthrough," after seeing how Chef Bill does it. Here, he demonstrates how to saute. DIRECTIONS Wash and trim chicken breasts.

Sautéed Chicken Breast For Bento Or Lunch is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. Sautéed Chicken Breast For Bento Or Lunch is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have sautéed chicken breast for bento or lunch using 8 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sautéed Chicken Breast For Bento Or Lunch:

1. Take 1 Chicken breast meat
2. Make ready 1 dash ★Salt and pepper
3. Prepare 1 pinch ★ Umami seasoning (optional)
4. Make ready 2 tsp each ★Mayonnaise, mentsuyu (3x concentrate)
5. Make ready 1 tbsp ★Sake
6. Prepare 1 tsp ★Grated garlic
7. Make ready 2 tbsp White flour
8. Get 1 Vegetables of your choice, rice

Boneless, skinless chicken breasts (aka BSCBs) — is there anything more boring? They are all too often overcooked until dry and chewy, and I generally prefer more succulent boneless, skinless thighs. But for lunch and dinner favorites like chicken Caesar salad and chicken pasta, sliced juicy chicken. Chicken breast may be everyone's go-to lean protein—but, man, can it be boring.

Instructions to make Sautéed Chicken Breast For Bento Or Lunch:

1. Take the skin off the chicken breast, cut into half crosswise, and slice diagonally. Make several holes in the meat with a fork.
2. Put the chicken and the ★ ingredients in a plastic bag, and massage the meat over the bag to rub the flavors in. Leave to marinate for at least 10 minutes. (Prep the vegetables in the meantime.)
3. When the chicken has marinated, add the flour. Coat the meat evenly with the flour by rubbing it in over the bag.
4. Add a generous amount of oil (not listed in the ingredients) in a frying pan, and spread the chicken in the pan.
5. When the chicken is browned, turn the heat down to low and turn over the chicken. Cover the pan with a lid and cook for about 2 minutes.
6. Take the lid off, turn the heat up to high, cook until brown and transfer to a serving plate.
7. Serve with vegetables and rice. Add some mayonnaise to taste, and sprinkle with black pepper. If you serve tomatoes or boiled eggs on the side the plate will be more colorful and filling too.
8. If you mix the cut up chicken just before serving with finely shredded vegetables, add French dressing and black pepper, it will become a salad you can serve to guests.

Too often it's an overcooked afterthought, sautéed and That's why we're presenting our best skinless, boneless chicken breast recipes—from crispy cutlets to flavorful soups—that you'll actually want to make. Served over baby spinach, this is a light meal for a tasty lunch. The chicken is cooked with ginger and coconut aminos, giving it a lot of flavor and a hint of Chinese cuisine. Elevate your everyday lunch with colorful bento lunches. Discover our bento recipes such as chicken meatball bento, egg salad sandwich, tamagoyaki and more.

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