Name: Soy-Simmered Chicken Breast
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: Serves 2-3
Cuisine: Japanese Cuisine
Ingredients: 1 Chicken Breast (approx. 350g); 1 clove Garlic; [A] Soy Sauce 2.5 tbsp; [A] Cooking Sake (Rice Wine) 3 tbsp; [A] Mirin (Sweet Rice Wine) 2.5 tbsp; [A] Sugar 0.5 tbsp; [A] Vinegar 1 tbsp; Prepared Mustard (to taste)

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Original: English

Soy-Simmered Chicken Breast

by Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】

This soy-simmered chicken breast recipe turns out incredibly moist and tender with just a quick microwave. It's perfect for meal prepping, offering a healthy yet deeply flavorful dish. Chef Kou Kentetsu shares a cooking method to bring out the best in chicken breast.

Ingredients

Scale:

Main Ingredients (Serves 2-3)

1 Chicken Breast (approx. 350g)
1 clove Garlic

Seasonings

[A] Soy Sauce 2.5 tbsp
[A] Cooking Sake (Rice Wine) 3 tbsp
[A] Mirin (Sweet Rice Wine) 2.5 tbsp
[A] Sugar 0.5 tbsp
[A] Vinegar 1 tbsp
Prepared Mustard (to taste)

Steps

Cut 1 Chicken Breast (approx. 350g) into three equal pieces along the grain.
🕒 01:17
Pierce the entire surface of the chicken breast pieces with a fork, making several holes. This is the key! Pierce more deeply in the thicker parts to ensure even cooking and better flavor absorption.
🕒 01:54
Place 1 clove Garlic in a heatproof bowl and crush it by hand.
🕒 02:33
Add [A] Soy Sauce 2.5 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Mirin (Sweet Rice Wine) 2.5 tbsp, [A] Sugar 0.5 tbsp, and [A] Vinegar 1 tbsp to the bowl and mix. The key! Adding vinegar provides a refreshing depth of flavor.
🕒 02:51
Add the chicken breast pierced in step 2 to the marinade, ensuring the skin side is facing down and stretched out. This is the key! Stretching the skin and placing it downwards results in a beautiful finish.
🕒 03:11
Cover with plastic wrap and microwave at 600W for approximately 5 minutes.
🕒 04:04
Remove the plastic wrap once, flip the microwaved chicken breast. Re-cover with plastic wrap and microwave at 600W for approximately 3 minutes.
🕒 04:21
Remove the plastic wrap and check the doneness of the chicken breast. Re-cover with plastic wrap, ensuring it adheres closely to the chicken (like a lid). Let it sit until it cools down to finish cooking with residual heat. This is the key! Cooking with residual heat ensures a moist texture.
🕒 05:13
Once cooled slightly, remove the plastic wrap and place the chicken breast, remaining marinade, and garlic into a zip-top bag. Remove excess air and marinate in the refrigerator for a while. This is the key! Marinating in a zip-top bag, rather than a bowl, allows the flavors to penetrate more deeply and results in a moister finish.
🕒 05:55
Cut the well-marinated chicken breast into bite-sized pieces.
🕒 07:00
Arrange the cut chicken breast on a plate and pour all of the remaining marinade over it, after warming it up.
🕒 07:34
Serve with a side of Prepared Mustard (to taste) if desired. Enjoy!
🕒 08:05