Braised Chicken Breast and Sauteed Bean Sprouts

It was a lazy yet healthy dinner we had last night. Since I've been pushing my husband for few days diet before EID (yes, very long holidays for us here in Middle East), he suggested to have sauteed bean sprouts for our last night's dinner. It is really a great recipe - easy to cook, healthy and affordable. However, because we were on a "No Rice Diet", my husband asked for a little favor. He wanted the sauteed bean sprouts with tofu, plus, just any meat for the main course. Well, OK then. I have chicken breast in my fridge and the easiest way to cook it is to have it braised. DONE, we had a our food within 30 minutes!


For Braised Chicken Breast:
  • 1/2 Kg Chicken Breast (2 pcs)
  • 1 tablespoon lemon juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sweet soy sauce
  • pinch of salt and pepper
  • 3 tablespoon oil

For fried tofu:
  • 2 cups of tofu cut into cubes
  • 1 cup oil

For Sauteed Bean Sprout:
  • 2 tablespoon garlic
  • 3 tablespoon onion
  • 3 tablespoon oil
  • 3 cups bean sprouts - wash and drained
  • 2 tablespoon fish sauce
  • 1/2 teaspoon ground pepper
  • 2 tablespoon sweet soy sauce
  1. Marinate chicken breasts with lemon juice, salt, pepper, soy sauce and sweet soy sauce.
  2. Heat oil in heavy, large saucepan over medium-high heat.
  3. Add chicken breast pieces to hot oil. Set aside the marinating mixture.
  4. Cook 3-5 minutes per side or until chicken is browned. 
  5. Add the marinating mixture to saucepan. Bring to a boil until it thickens. Once cooked, set it aside.
  6. In a new sauce pan, heat oil over high heat.
  7. Deep fry the tofu until golden brown. Set aside.
  8. In a new sauce pan, heat oil over medium high heat. Saute garlic and onion.
  9. Add the bean sprouts.
  10. Add fish sauce and pepper. Let it simmer for 2 minutes.
  11. Put in the fried tofu and 2 tablespoon sweet soy sauce.
  12. Serve plate with chicken breast side-dished with sauteed bean sprout.
  13. Enjoy =D

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