• Miwa


The chicken is ridiculously tender and juicy thanks to mayo and potato starch.

You don't taste the mayo at all! All you taste is just a moist and juicy chicken itself.

You can top this tender chicken on salad, rice and sandwiches.

How you mix and match with is endless.

Meal prep will take you only 5mins with pantry items.

Once you make the chicken frozen, it will last upto 1month.

Defrost and enjoy whenever you need!


<Yield> 2 servings

<Prep time> 5 mins

<Cook time> 8 mins


chicken breast 300g/10.5oz


3 tbsp of organic potato starch

1 tbsp of mayo

1 tbsp of rice wine without MSG and salt

1 tsp of honey / sugar

½ tsp of salt

1 tsp of Asian chicken stock powder without MSG


1; Slice chicken breast into ½ inch pieces. In a zip bag add all the condiments listed in <marinade>. Add sliced chicken breast. Massage them until everything is well combined.

Pop them into the freezer .

2; Defrost 1 and Sautee them over mid heat for 4 mins or until the bottom is nice and brown. Flip and pop the lid. Steam the chicken for about 3mins over low heat.

3; When the chicken is cooked through, transfer onto the plate.

4; Sprinkle some salt and black pepper. Squeeze lemon juice. Ready to be enjoyed!

<Miwa’s tips>

・you can keep the marinated chicken in the freezer for upto 1month.

・Try not to slice the chicken too thick. you want to make sure if the chicken is cooked or not by checking the internal is temperature 165°F or no more pink inside.

・Chicken itself is not overly seasoned. Make sure to adjust the taste with salt and pepper after you Sautee them.

・Japanese seven spices go with this chicken very well.

・Make sure to check out how I arrange the salad using this super tender chicken on my video!

<Storage time>

Store it in a air-tight container in the fridge for 3 days after you cook.

<Recommended side dish>


2020/11/21 MIWA