Recipe: Delicious Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

Recipe: Delicious Chicken Breast Meat Seasoned with Soy Sauce Rice Malt Delicious, fresh and tasty.

Chicken Breast Meat Seasoned with Soy Sauce Rice Malt. Great recipe for Chicken Breast Meat Seasoned with Soy Sauce Rice Malt. I wanted to transform some affordable chicken breast meat into a gorgeous and delicious dish. It's great for home cooks on a budget.

Place the chicken, breast side up, on a rack, tie the legs and roast until the internal temperature taken in.

In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce.

Place the chicken breasts in the marinade and refrigerate.

You can cook Chicken Breast Meat Seasoned with Soy Sauce Rice Malt using 4 ingredients and 8 steps. Here is how you cook it.

Ingredients of Chicken Breast Meat Seasoned with Soy Sauce Rice Malt

1. You need 1 of Chicken breast.

2. You need 1 tsp of Honey.

3. Prepare 1 dash of Butter (or margarine).

4. It’s 1 of 10% of the weight of the meat; Shio-koji or shoyu-koji (salt or soy sauce-fermented rice malt).

Chicken breasts marinated in teriyaki sauce, lemon, garlic, and sesame oil, then grilled to a tasty finish.

Very easy and great for a hot summer's evening.

Leftovers are great on a green salad or sandwich.

Add some Asian flair: add a tablespoon of miso paste and a splash of soy sauce to the chicken stock.

Chicken Breast Meat Seasoned with Soy Sauce Rice Malt step by step

1. Remove the excess fat from the chicken, place into a plastic bag, add in the soy sauce rice malt and honey, and rub it in well. ※If you are freezing this, then now is the time to do it..

2. Let it sit in the fridge overnight. Take it out of the fridge 30 minutes before cooking. Completely thaw out frozen chicken, and take it out of the fridge 30 minutes before cooking as well..

3. Turn the frying pan onto a low heat, add in butter (or margarine), place the chicken into the frying pan skin side down, and immediately cover with a lid..

4. Steam-cook for 10 minutes over a low heat without touching it..

5. Open the lid once and tilt the pan to the side to scoop up the juices, and ladle it back on top of the meat with a spoon. Cover it back up with the lid..

6. If no juices come out of the meat in Step 5, this means that the heat might be a little high, so turn it down..

7. Steam cook for an additional 5-10 minutes covered with the lid. Check if its done or not by pressing it gently, and it's fine if it springs back..

8. Take it out onto a plate, immediately cover in plastic wrap, and let sit until the residual heat subsides. You can also wrap it up in aluminium foil..

Cranberries and a hint of maple syrup make a sweet sauce for these easy chicken breast halves.

They're a quick but lovely main course for weeknights and other occasions..

Coat tender chicken breasts with seasoned bread crumbs and smother in marinara sauce.

Served on a hoagie, it's a real treat!.

A traditional seasoning made of rice malt and salt from the northern part of Japan, where it was mainly used to marinate fish or make vegetable pickles.