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Recipes with skinless chicken breast

3 recipes that use skinless chicken breast, with photos, step-by-step instructions and cook times. The quickest, Bang bang chicken, takes 40 minutes. It is most often cooked with garlic, egg and ginger.

Run out of skinless chicken breast? Boneless chicken thighs, same weight.

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Shoyu ramen

Tokyo's earliest ramen counters, starting with one in Asakusa in 1910, served a clear brown soup seasoned with soy sauce, and that style still defines a Tokyo bowl. You'll find it in old-fashioned shops with a ticket machine by the door and a short lunchtime queue outside. This home version simmers chicken wings for under an hour, so the broth tastes clean and light, a world away from the milky pork soup of Kyushu. Wavy noodles catch the soup, and poached chicken, a jammy egg, nori and spring onion go on top. Chef's tip: float a spoonful of the yellow chicken fat you skim off the broth on each bowl, as it carries the aroma of the soy to your nose with every slurp.

75 minPasta & Noodles
by KrazyBadal 0 views

Bang bang chicken

Street vendors in Leshan, the river town below the Giant Buddha, used to cut their poached chicken by tapping a wooden stick against the back of the cleaver, and that knocking gave bang bang ji its name. It is a cold dish, eaten as a starter at banquets or bought by the bagful for a picnic: silky shreds of chicken piled on cool cucumber and drenched in a nutty, sweet, tingling sauce of sesame paste, chilli oil and ground Sichuan pepper. The contrast of cold meat, crisp vegetable and rich dressing makes it ideal for a hot day. Serve it with other cold plates, a bowl of rice or simply some flatbread. Chef's tip: beat the cooked breasts gently with a rolling pin before shredding; the fibres loosen and pull apart into long, soft strands that hold the sauce.

40 minChickenSpicy
by KrazyBadal 0 views

Chicken Kyiv

Chicken Kyiv, kotleta po-kyivsky, became the pride of the restaurants of Kyiv in the 20th century, and the city still serves it with a little paper frill on the bone and a fountain of herb butter when it is cut. A flattened chicken breast is rolled around a frozen stick of garlic, dill and parsley butter, double-crumbed to seal it, then fried and finished in the oven. Serve with mash or fried potatoes and a green salad. Chef's tip: freeze the butter until rock hard and seal every edge with two coats of egg and crumbs; that is what stops it from leaking.

80 minChicken
by KrazyBadal 0 views

Goes well with skinless chicken breast