First, chicken breast is high in protein but has the lowest calories of almost all meats.

Let’s take a look at a set of data: 100 grams of chicken breast (skinless) has only 105 calories; chicken legs, do they sound thin enough?

100 grams has 130 calories; chicken wings, holy shit, 100 grams has 290 calories.

What I'm talking about are the calories of raw meat.

If boiled in plain water, the basic heat will remain the same.

If it is fried, fried, etc., the heat will only be higher, not lower.

Therefore, chicken breast is the lowest caloric and fat part of the whole chicken.

Teriyaki Chicken Breast Ingredients Amount of chicken breast 500g light soy sauce 3 spoons cooking wine 2 spoons honey 2 spoons light soy sauce (optional) 2 spoons Method 1. After getting the chicken breast, cut the smooth side into pieces, but

The bottom is still connected, and the width is about 5mm2. Turn the cut chicken breast over, place it on the cutting board and pat it hard to loosen the chicken and make the cut lines looser. 3. Add the three sauces mentioned above

The juice is mixed evenly and becomes the so-called teriyaki sauce, which is best served on a plate.

4. Place the chicken cut side down and place it flatly on the plate, allowing the teriyaki sauce to soak evenly into the cut lines of the chicken.

Let stand for half an hour (can be adjusted as appropriate) 5. In a pan, add salad oil that slightly covers the bottom, and set it to medium heat.

When the oil is 50% hot, place the chicken breast pattern side up into the pan.

Flip it over after 1 minute, then flip it back again after another 1 minute, trying not to damage the shape.

After the chicken is hard and formed, lower the heat and turn it over every 5 minutes.