鶏むね肉の生姜焼き　Ginger Chicken (Chicken Breast Shogayaki)

鶏むね肉を薄切りにすることであっさりしっとりと仕上げた、いつもとひと味違う生姜焼き。
片栗粉をもみ込むことで口当たりがやわらかく、甘辛い生姜ダレがよく絡みます。
豚肉より低脂肪でヘルシーながら、食べ応えも満点の一品です。

A lighter take on classic shogayaki (Japanese ginger stir-fry), made with thinly sliced chicken breast for a tender, juicy result.

Coating the chicken with potato starch gives it a silky texture and helps the sweet and savory ginger sauce cling beautifully.
Lower in fat than pork, this dish is a healthier choice without compromising on flavor.

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【材料】（2人分）

鶏むね肉　1枚（200g）

砂糖　小さじ1/2
塩　小さじ1/3
酒　大さじ1
片栗粉　大さじ1

サラダ油　大さじ1/2

【生姜焼きのたれ】

酒　大さじ1
みりん　大さじ1
醤油　大さじ1
砂糖　小さじ1
おろし生姜　小さじ1

【作り方】

鶏むね肉を食べやすい大きさに薄切りにし
砂糖・塩・酒と片栗粉をふりもみ込む

調味料を合わせて生姜焼きのたれを作る

フライパンにサラダ油を中火で熱し
鶏むね肉を焼き色がつくまで焼く

上下を返し、たれを加えて全体に絡めれば完成

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Ingredients (Serves 2)

1 chicken breast (about 200 g)

1/2 tsp sugar
1/3 tsp salt
1 tbsp sake
1 tbsp potato starch

1/2 tbsp vegetable oil

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Ginger Sauce

1 tbsp sake
1 tbsp mirin
1 tbsp soy sauce
1 tsp sugar
1 tsp grated ginger

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Instructions

Slice the chicken breast thinly into bite-sized pieces.

Sprinkle with sugar, salt, sake, and potato starch, then massage well to coat evenly.

Combine all the sauce ingredients to make the ginger sauce.

Heat the vegetable oil in a frying pan over medium heat.

Cook the chicken until lightly browned.

Flip the chicken over, add the sauce, and toss until everything is evenly coated.

Serve hot and enjoy.