Slice chicken breast 1 lb, add minced garlic, 3 tablespoons yellow mustard, white vinegar, salt, black pepper, white pepper, honey and 1 tablespoon olive oil, stir well, and marinate for more than 10 minute.

Heat the wok on high fire, add the chicken breast, turn the fire down a little, wait until the edge of the chicken turns white and turn over.

The frying time after turning over is shorter than that of the first side. Just turn off the heat immediately after changing color.

2. Steamed chicken breasts (increase muscle and reduce fat)

Wash the chicken breast, cut a knife from the middle, don't cut it, like a bun with meat in it, then smear salt and black pepper, wrap it in plastic wrap and marinate it in the refrigerator.

Chicken breast is sandwiched with soaked mushrooms and wrapped in tin foil to prevent the soup from flowing away.

Steam in water for15min, take out the pan and cut into pieces, and then grind some salt and pepper to get the final product.

3. Miso chicken breast

Ingredients: chicken breast 1 80g, Jiang Mo 1 0g, fine miso 50g, titanium dioxide half teaspoon, soy sauce1teaspoon, licorice powder half teaspoon and sugar1teaspoon.

Cut chicken breast into slices with a thickness of about 0.5 cm for later use.

Take a bowl, add Jiang Mo and seasoning, mix and stir evenly to form miso sauce, apply it to chicken breast, and then put it in refrigerator for pickling for about 1 hour.

Preheat the oven to 250 degrees for standby.

Scrape the miso sauce off the surface of the marinated chicken breast, but don't scrape it too clean. Spread the chicken breast flat on the baking tray and bake in the oven at 250 degrees for about 5 minutes.