Simple Way to Make Tasty Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Chicken kara-ge and grated daikon and ponzu is refreshing and delicious! I created this recipe thinking there must be an easy way to prepare it.

Here is the best “Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish” recipe we have found so far. This is gonna really delicious.

Ingredients of Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish

1. You need 2 of to 3 Chicken breast.
2. Take 1 of Katakuriko.
3. Take 80 ml of Ponzu.
4. Take 300 ml of Water.
5. It’s 1 tsp of Yuzu pepper paste (if you like it).
6. You need 3 of cm Grated daikon radish.

Take the corner off from both sides of the daikon.Skinless, boneless chicken breast halves are sauteed and then simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. "This dish was absolutely terrific," says Sara S. "I tossed some fresh feta cheese over the top of it, which really added to the flavor. s my love making this satisfying dish–it's easy and elegant, and the slow cooker minimizes my time in the kitchen.I make this during football season, too.For game days, I skip the pasta and serve the chicken on submarine rolls with a bit of the sauce and some chopped lettuce.

Light and Refreshing Chicken Breast Cooked In Grated Daikon Radish step by step

1. Diagonally cut the chicken into bite sized pieces. Coat with katakuriko in a plastic bag. Shake off the excess..
2. Put the ponzu sauce, water, yuzu pepper and grated daikon radish in a pot and bring to a boil..
3. Add a few chicken pieces in a single layer to the pot. When they're cooked, take them out, and put in another batch (if you crowd the pot, the meat will get tough.) Great piping hot, or chilled until ice cold in the refrigerator..

Place the chicken, breast side up, in a roasting pan or ceramic baking dish just large enough to hold the chicken and radishes, and sprinkle the cavity liberally.Top with orange sections, and drizzle with sesame oil.Put the drained chicken breasts in the bowl with the seasoned breadcrumbs one at a time, and pat well on both sides so the crumbs cover the chicken on all sides.

You could also cut the chicken breasts in half and make sliders.Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste.From pickles to salad and soups to simmered dishes, it's widely used in Japanese cooking.Daikon (大根, literally "big root") or Daikon Radish is a widely used root vegetable in Japanese cooking.A type of winter vegetable, daikon is.