This chicken is delicious and ridiculously easy to make thanks to a sauce you can buy at Trader Joe's: the Soyaki sauce.
Actually you can use a different sauce/marinade but the Soyaki from Trader Joe's has no preservatives and no artificial colors or flavors. Besides I know my kids will like it. It's sweet and sour but not spicy.
A flavorful dinner does not need to be complicated. And there is nothing wrong with using ready sauces. It saves a lot of time. In reading the label of the Soyaki sauce you can see that sugar is the second most used ingredient, however one tablespoon has only 40 calories.
This chicken goes well with steamed veggies. If you don't have time to spare I suggest you buy pre-cut vegetables. It surely makes your work easier. You can use broccoli, carrots, cauliflower or a combination.
Put water to boil for steaming the vegetables before you gather the ingredients for the chicken Soyaki. Right before frying the chicken put the veggies in the pan to steam. When you finish the chicken the veggies are going to be ready. Steaming time is the same for broccoli, cauliflower and carrots, which is 5 to 8 minutes depending on how crunchy or soft you want them to be.
If your chichen is FROZEN don't despair. Defrost the fillets in tap water. You can see how in the post Mom Amelia Fried Chicken.
You can also serve this chicken with pasta.
So here it goes.
All You Need:
- 1 lb chicken fillets, thinly cut (you can buy them like this)
- Soyaki sauce
- 1-2 tablespoons canola oil or another cooking oil
FYI: Olive oil burns faster than cooking oil, so it's better not to use olive oil.
What To Do:
Note: If the fillets are thick you can cut them in half lengthwise.
Wash and dry the fillets with paper towel.
Season with salt and pepper but not too much.
Put oil in a frying pan.
If using a non stick pan use only 1 tablespoon of oil.
Place frying pan over medium heat.
IMPORTANT: Using medium heat to fry the chicken breasts is a must so you don't burn the oil and the chicken gets cooked through.
Fry the chicken breasts.
If your frying pan is big you can probably fry them all at the same time There must be some space between the fillets.
Fry one side for 3-4 minutes.
You can see in this picture how the bottom is already cooked. So it's time to turn the fillets preferably using tongs.
Turn all the pieces and cook for another 3-4 minutes.
After the chicken is cooked through put some Soyaki in the pan, about 1/4 cup.
Let it bubble for about 1 minute.
Mix and turn the chicken to coat it entirely with the sauce.
Transfer to a serving dish.
Pour the sauce over.
And that's it!
You can have it with steamed veggies as the sauce is already very flavorful