Recipe: Delicious Chicken Breast, Ume and Cucumber Stir Fry

Chicken Breast, Ume and Cucumber Stir Fry. Great recipe for Chicken Breast, Ume and Cucumber Stir Fry. I found this dish on the menu of a restaurant I happened to visit one day. I imagined what the taste was like from the name and photo on the menu, and I created my own version The result was pretty good I want to try the genuine version.

I have also doubled the portion for the orange sauce to spread over rice. The sauce is tangy, not overly sweet. An appetising dish to eat with rice, suitable for young who loves fried and sweet stuff. You can cook Chicken Breast, Ume and Cucumber Stir Fry using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Chicken Breast, Ume and Cucumber Stir Fry

1. You need 400 grams of Chicken breast.
2. Prepare 2 of Cucumbers.
3. You need 2 large of Umeboshi.
4. You need 1 tbsp of Cooking sake.
5. Prepare 1 tsp of Chicken soup stock granules.
6. You need 2 tsp of Katakuriko slurry.
7. Prepare 1/3 tsp of Soy sauce.
8. You need 1 of Sesame oil (for stir-frying).

The fried chicken breast is tender and succulent. Set aside stir-fried chicken and cucumber into a container. Add the vegetables, sauce of choice and nuts, soy sauce and/or sugar if using. Serve with rice or noodles, if liked.

Chicken Breast, Ume and Cucumber Stir Fry instructions

1. Cut the chicken breast into large bite-sized pieces, and coat with katakuriko..
2. Cut the cucumber into rolling slices, and pat dry with paper towels to remove the moisture on the surface..
3. Combine the cooking sake, chicken soup stock granules and soy sauce. Remove the pit from the umeboshi, and chop the umeboshi until it turns into paste. Add the umeboshi paste into the seasonings you combined..
4. Heat the sesame oil in a frying-pan, and cook the chicken breast until golden brown. When it's cooked, remove from the pan and place on a plate..
5. Add more sesame oil in the frying-pan, and stir-fry the cucumber..
6. When the cucumber has browned, put the chicken breast back in the pan, and mix as if stir-frying..
7. Add the plum sauce you made at Step 3 into the pan to coat the meat and cucumber evenly..
8. Stir in the katakuriko slurry to thicken the sauce..

Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp tender. Add ginger and garlic and cook for an additional minute. Add chicken back into the skillet and stir to combine. Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine. Place a wok or heavy pan over high heat.