Easy and Soft Chicken Breast Chinjao Rosu-style. Chinjao Rosu is a Japanese stir fry which is quick to make. This beef and bamboo shoots recipe is originated in China with just beef and capsicum (green peppers) but adding bamboo shoots makes it different from the original dish. Beef, bamboo shoots and capsicum are cut into thin strips and cooked.

When the sauce is distributed evenly, it is ready to serve. Place the pepper steak also known as chinjao rosu onto a plate. This is an easy recipe for Chicken Tikka Masala--chicken marinated in yogurt and spices and then served in a tomato cream sauce. You can have Easy and Soft Chicken Breast Chinjao Rosu-style using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Easy and Soft Chicken Breast Chinjao Rosu-style

You need 100 grams of Chicken breast meat.
It's 1 pinch of ★Sugar.
You need 1 dash of ★Salt and pepper.
It's 1 dash of ★Sake.
Prepare 1/3 of Egg white.
It's 1 tbsp of Katakuriko.
Prepare 1 tsp of Sesame oil (or vegetable oil).
You need 4 of Green bell pepper.
It's 80 grams of Bamboo shoot (thinly sliced and boiled).
You need 1 tbsp of ▲ Oyster sauce.
Prepare 2 tsp of ▲ Soy sauce.
You need 1/2 tsp of ▲ Sugar.
You need 1 pinch of ▲ Umami seasoning (optional).
Prepare 2 of cm ▲ Tubed garlic (optional).
It's 2 of cm ▲ Tubed ginger (optional).
Prepare 1 dash of Salt and pepper.

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Easy and Soft Chicken Breast Chinjao Rosu-style step by step

Take off the skin of the chicken breast and cut diagonally. Then cut into thin stripes with the muscle fiber. Rub in the ★ ingredients and let is sit for a while. Go to Step 2 while letting it sit..
Thinly slice the green bell pepper. Mix all ▲ ingredients in advance..
Rub in the egg white well to Step 1 and lightly drain the excess liquid. Coat it with katakuriko first and then with sesame oil..
Pour a generous amount of oil in a pan and line up the chicken. Stir fry like you are grilling (like turning it over when the color changes and becomes hard) and then take it out of the pan..
Turn up to a high heat and throw in the green bell peppers and bamboo shoots. Shake the frying pan and stir fry quickly. Then add the ▲ ingredients and the chicken from Step 4. Continue stir frying and mix quickly..
Adjust the seasoning with salt and pepper then it is ready..
You don't need to add garlic, ginger or Ajinomoto. Even when you don't add it or it is not enough, it will have the Chinjao Rosu taste..
It is be convenient to freeze the thinly sliced meat in 100g portions. Wrap in small portions and freeze. Put it in the fridge the day to defrost..
Stop the heat when you are stir frying the meat and it seems to get burned. Clean the pan before going to Step 5 if necessary..

Thin pounded or sliced chicken breast cutlets make this fried chicken fast and super easy. The classic combination of chicken and lemons will never go out of style. This easy skillet chicken is made with thin pounded or sliced chicken breasts along with mozzarella cheese and bacon slices. Chicken Breast with Orange and Chorizo On dine chez Nanou. This Chinese-style roast chicken recipe is developed based on two other famous Chinese dishes, crispy fried This style of dish is a favorite, and it differs from the typical convenient and quick method of I use a pair of scissors to manoeuvre under the chicken skin, didn't know it's so easy to do that!