香蒜醬油芝麻煎雞胸

This recipe is AI-generated. Adjust based on your actual situation.

Marinate chicken with soy, rice wine, sugar, oyster sauce, salt, pepper, garlic, ginger, sesame oil. Sear in hot flat pan with olive oil, add remaining garlic and ginger to release aroma, then finish with scallion and a splash of water to deglaze.

Difficulty
Cooking Time
20 min

Ingredients

  • 雞胸肉100 g (≈ ½ 塊)
  • 醬油1⅓ 湯匙
  • 橄欖油⅔ 湯匙
  • 米酒⅔ 湯匙
  • 鹽¼ 茶匙
  • 蔥1 根
  • 白胡椒粉¼ 茶匙
  • 糖⅓ 茶匙
  • 香油¾ 茶匙
  • 水⅔ 湯匙
  • 蠔油⅓ 湯匙
  • 蒜1 瓣
  • 薑1 片

Cookware

  • 平底鍋

Steps

  1. 1將薑切片、蒜拍碎、蔥切蔥花、雞胸肉切塊
  2. 2將雞胸肉塊加入醬油、米酒、糖、蠔油、鹽、白胡椒粉、蒜、薑、香油醃製 15 分鐘
  3. 3平底鍋中火熱橄欖油 30 秒，加入醃製後的雞胸肉塊兩面煎 1 分 30 秒至金黃
  4. 4加入剩餘的蒜、薑爆香 15 秒
  5. 5加入蔥花及水大火快炒 1 分鐘至收汁起鍋

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