This is the recipe for delicious pan-fried chicken breast for dieters.

Pan-fried chicken breast with sweet and sour lemon sauce

Prepare ingredients

Chicken breast: 2 pieces; Tomatoes: 2; Onions: 1/2; Lemongrass: 1 stalk; Chili pepper: 1; Ginger: 1; Shallots: 3; Lemon: 1/2; Garlic: 30g; Spices: 1/3 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon cooking oil, 1/2 teaspoon seasoning powder, 1 teaspoon MSG, 1 tablespoon oyster sauce, 1 tablespoon honey; Tools: Bowl, knife, cutting board, pan, plastic wrap...

Making

Marinate chicken breast

Remove the skin from the chicken breast, wash it with water, then rub salt on all sides, rinse it, drain it or pat it dry with a clean towel. Put the chicken breast in a bowl and marinate it with 1/3 teaspoon of salt, 1/2 teaspoon of MSG, 1/4 teaspoon of pepper. Cover the bowl with plastic wrap and marinate the chicken breast for 20 minutes to let it absorb the spices.

Ingredients for pan-fried chicken breast with lemon sauce.

Pan fried chicken breast

Place the pan on the stove, turn on medium heat, add 1/2 tablespoon of cooking oil. When the oil is hot, add the chicken breast and saute, then add the crushed lemongrass, 20g of garlic, and 1 peeled shallot. Turn both sides until the chicken breast is golden brown, then turn off the heat.

Make the sauce

Wash tomatoes and onions, drain, and dice into bite-sized pieces. Peel and slice remaining ginger and shallots. Remove seeds from chili peppers and chop finely. Place pan on stove, turn on medium heat, add 1/2 tablespoon cooking oil, tomatoes, shallots, and ginger and stir well.

When the tomatoes are slightly cooked, add the onions and stir well. Add 1 tablespoon oyster sauce, 1/2 teaspoon seasoning powder, 1/2 teaspoon MSG, and stir to coat.

Add about 100ml of water, stir well and bring to a boil. Add the juice of 1/2 lemon, 1 tablespoon of honey and stir well.

Ingredients of pan-fried chicken breast with sweet and sour lemon sauce.

When the sauce thickens, add the pan-fried chicken breast and cook for another 5 minutes to let the chicken breast absorb the sauce. Thinly slice a few lemons and add some cilantro to decorate the dish. Take out the chicken breast, slice it, arrange it on a plate and enjoy.

Grilled Chicken Breast Salad

Prepare ingredients

Cold cuts: 120g; Cheddar cheese: 100g; Chicken breast: 1 piece; Chicken eggs: 1; Assorted lettuce: 300g; Cherry tomatoes: 8; Minced shallots: 3; Lemon juice: 3; Spices: Yellow mustard, salt, pepper, sugar, paprika, salad oil, fermented rice vinegar...; Tools: Pan, bowl, knife, cutting board, blender...

Making

Wash chicken breast, marinate with ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, 1 teaspoon lemon juice, mix well, let marinate for 5 minutes.

Cheese, cold cuts, shredded. Eggs cut into wedges. Wash cherry tomatoes, cut in half. Wash lettuce with salt water, cut lengthwise into leaves, cut into bite-sized pieces.

Add a little cooking oil to the pan, turn on low heat, add chicken breast and pan-fry until cooked, let cool. Cut into strips along the grain of the meat.

The ingredients for this pan-fried chicken breast salad are all very fresh and delicious.

Place pan on stove, add 1 teaspoon salt, ½ teaspoon pepper, 3 teaspoons fermented rice vinegar, 1 teaspoon sugar, stir well and cook until spices dissolve, let cool.

Put the mixture in a blender with 1 teaspoon of yellow mustard, while blending, slowly add 9 tablespoons of salad oil.

Pour the sauce mixture into a bowl, add chopped shallots, mix well. Arrange the salad, cheese, cold cuts, chicken breast, eggs, cherry tomatoes on a plate and drizzle the sauce on top, mix well before eating.

Grilled chicken breast with honey sauce

Prepare ingredients

Chicken breast: 1 piece 500g; Baby onion: 250g; Broccoli: 1 stalk; Chicken stock: 200ml; Cayenne pepper: 1/2 teaspoon; Roasted black sesame: a little; Honey: 2 tablespoons; Mustard: 2 tablespoons; Vinegar: 1 teaspoon (or white wine/rice wine); Cornstarch: 1 teaspoon; Unsalted butter: 50g; Olive oil: 2 tablespoons; Salt, pepper: a little; Tools: Knife, cutting board, bowl, pan, pot, steamer...

Ingredients for pan-fried chicken breast with honey sauce are easy to find.

Making

Raw material preparation

Quickly boil 250g baby onions for 2 minutes, then remove to a bowl, cut off the roots, peel. Wash broccoli with diluted salt water, drain. Cut off the hard stem, take the broccoli, cut into bite-sized pieces.

Wash chicken breast with diluted salt water, drain, cut in half lengthwise into 2 equal parts. Continue to cut each chicken breast into 2 pieces horizontally across the surface of the meat. Put chicken breast, 1/2 teaspoon salt, 1/2 teaspoon pepper in a bowl to marinate.

Pan fried chicken breast

Place pan on stove, set to medium heat, add 2 tablespoons olive oil and heat. Add chicken breast and sear both sides (each side about 3-4 minutes to cook), put on plate.

Add the baby onions to the pan with the chicken breast, stir-fry for about 2 minutes. Add 200ml chicken stock, 2 tablespoons honey, 2 tablespoons mustard, 1 teaspoon cornstarch (dissolved with 2 teaspoons water), 1 teaspoon vinegar, 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper and cook until the sauce thickens slightly. Season to taste.

Grilled chicken breast with honey sauce is rich in flavor, fragrant and eye-catching in color.

Add the pan-fried chicken to the sauce, stir well for about 3-4 minutes to let the chicken breast absorb the spices. Sprinkle some roasted black sesame seeds on top, turn off the heat.

Steamed broccoli

Place pot of water on stove, place stainless steel steamer inside, steam broccoli over medium heat for about 10 minutes. Remove and let cool.

Place the pan on the stove, add 50g butter, 1/4 teaspoon salt. When the butter melts, add the steamed broccoli, cover and toss well until the butter sauce coats the broccoli.

Place chicken, baby onion, broccoli on a plate, drizzle a little sauce on top and it's done.

This pan-fried chicken breast with honey sauce is not difficult to prepare. The chicken breast is soaked in the sweetness of honey, the slight spiciness of mustard. Served with crispy broccoli, rich in butter flavor.

Notes when preparing pan-fried chicken breast

Remove the skin, wash with water and rub the chicken breast with coarse salt. Use a mixture of wine and sliced, crushed ginger to rub the chicken breast evenly, wash thoroughly with water and drain.

Remove the skin, wash with water and rub the chicken breast with coarse salt.

Or soak chicken breast in diluted lemon juice for 15-20 minutes, remove, rinse with cold water and drain.

Chicken breast meat is often quite tough and has uneven thickness, so when pan-frying, place the meat in the middle so that the chicken breast cooks evenly.

Source: https://giadinh.suckhoedoisong.vn/day-moi-la-cong-thuc-lam-uc-ga-ap-chao-ngon-ba-chay-cho-nguoi-an-kieng-172250403111451027.htm