As long as you have chicken breast, you're good to go! Here are two "divine cost-performance side dishes" that are budget-friendly, high in protein, and require minimal knife work.

Introduction: Is it true that "chicken breast is cheap, easy to lose weight with, and filling"?

First, it's important to note that chicken breast is not just a "cheap ingredient you buy out of necessity," but a strategic "asset" to be used wisely. Recently, it's not uncommon to find domestic chicken breast sold at 50-60 yen per 100g, making it a strong inflation-resistant ingredient in today's household economy.Lemon8
At the same time, chicken breast is known for being high in protein and low in fat, making it a staple for those who work out, diet, or control their carbohydrate intake, as it allows for protein intake while keeping fat low.Lemon8+1

However, there's one problem: "It becomes dry and tough."
This often leads to people giving up and going back to chicken thighs, a common scenario in kitchens across Japan. In fact, if cooked carelessly, the moisture escapes, the fibers tighten, and the meat becomes stringy and tough to chew.

So, this time, we've narrowed it down to two moist recipes that break the image of "breast meat = tough." Both have the same key points:

• Cut thinly or slice diagonally to avoid standing the fibers

• Coat the surface of the meat with potato starch or mayonnaise to retain moisture

• Avoid cooking on high heat; cook briefly or steam/bake with residual heat

By mastering these three pillars, you can consistently serve "chicken breast-based dinners" that are both budget-friendly and nutritious every day.Lemon8

Now, let's move on to the practical part.

Recipe 1: Slippery Chicken Breast "Mouthwatering Chicken" Style

• The only heat used is boiling water

• Almost zero oil

• Delicious even when chilled (i.e., good for make-ahead)

• A high-protein main dish that works even on days when vegetables are expensive, as long as you have chicken breast

The concept of this recipe is simple: "Don't boil the breast meat aggressively" and "Don't make it rock-hard inside." Slice the chicken breast thinly, coat it with potato starch, boil it in boiling water for just 2-3 minutes, and then let it cook gently with residual heat, resulting in incredibly tender and moist chicken breast.Lemon8 The potato starch acts as a coating, making it difficult for the meat's moisture to escape, resulting in a smooth texture.Lemon8

Ingredients (for 2 servings)

• Chicken breast ... 1 piece (about 250-300g)

• Potato starch ... 1-2 tablespoons

• Bean sprouts (if available) ... 1/2 to 1 bag (optional; can be made with just chicken breast)Lemon8

• White sesame seeds ... to taste (if available)

• Soy sauce ... 1 tablespoon

• Vinegar ... 1 tablespoon

• Chili oil ... 1-2 teaspoons (adjust to taste)

• Sugar ... 1 teaspoon

• Grated garlic ... 1/2 teaspoon

• Grated ginger ... 1/2 teaspoon

• Granulated dashi (Japanese or chicken stock) ... a pinch (1-2 pinches)Lemon8

*The sauce is a "spicy Chinese-style sauce" that explosively stimulates the appetite with garlic, ginger, and chili oil.Lemon8

Instructions

1. Remove the skin from the chicken breast and slice it thinly to cut across the fibers. Cut the piece in half lengthwise and then slice thinly at an angle for even cooking and easy eating.Lemon8

2. Lightly coat the sliced chicken with potato starch for a "tender texture."Lemon8

3. Boil water in a pot, add the chicken when boiling, and boil for just 2-3 minutes. It's ready when the surface starts to turn white.Lemon8

4. Turn off the heat, cover, and let it sit for another 1-2 minutes with residual heat. This ensures the inside is cooked without becoming tough.

5. Drain in a colander and serve over quickly boiled bean sprouts (if available).Lemon8

6. Mix all the sauce ingredients in a bowl, pour over the dish, and sprinkle with white sesame seeds to finish.

Eating Image

・Great as a chilled dish, meaning you can "make it, refrigerate it, and have protein ready right after coming home."
・If you lay bean sprouts, it becomes a "vegetable salad you can eat plenty of with the meat." Bean sprouts are also very cheap, making it budget-friendly.Lemon8+1
・Add more chili oil for a snack-like dish, or reduce it and add a bit more vinegar for a child-friendly version.

Nutritional and Diet Perspective

This "mouthwatering chicken" style dish is extremely low in fat as it uses almost no oil, yet it provides plenty of protein from the chicken breast. Chicken breast is a staple for dieters as a "high-protein, low-fat ingredient that provides satiety," and it's also suitable for post-workout protein intake.Lemon8+1

"I don't want fried food today, but I still want to eat meat," or "I want to control carbs at night and satisfy with meat and vegetables"—this dish can solve these needs quite well.

Realities of Make-Ahead & Bento

・It tastes even better after marinating for about two days in the fridge.
・The moisture settles, making it easy to pack in the next day's bento (but always use an ice pack in summer).
・The chicken breast doesn't become tough easily, so it's easy to eat even when cold, making it a popular bento dish.Lemon8

Recipe 2: One-Pan "Savory Salt Shiso Chicken"

• Just one frying pan

• Massage in seasonings and finish with steaming

• The aroma of shiso makes it endlessly edible

• "Stays tender even when cold," making it popular for make-ahead and bento dishes

This is a one-pan main dish made with just "chicken breast + shiso + seasonings." Cut the chicken breast into bite-sized pieces, massage with mayonnaise and chicken stock, and finish by steaming in a frying pan.Lemon8 Mayonnaise contains oil and emulsifying components from egg yolk, creating a "thin barrier" on the meat's surface, preventing it from drying out during cooking. Despite being chicken breast, it remains moist, fluffy, and juicy.Lemon8

Ingredients (for 2 servings)

• Chicken breast ... 1 piece (about 250-300g)

• Shiso (perilla) ... 5-6 leaves (minced)

• Potato starch ... 1-2 tablespoons

• Mayonnaise ... 1 tablespoon

• Chicken stock powder ... 1 teaspoon

• Sake ... 1/2 tablespoon

• Sesame oil ... a small amount (for cooking)Lemon8##HTML_TAG_