When it comes to protein, chicken is hands down one of the most reliable go-To’s. especially for those of us focused on building muscle or staying lean.
Here in the U.S, chicken breast tends to be more expensive than thigh meat, which is the opposite of Japan, where chicken thigh is the pricier cut. Still, I always choose chicken breast because it’s lower in fat and higher in protein. perfect for a clean, macro friendly meal.
But let’s be honest…
chicken breast can be dry and blend if not cooked properly.
So today, I’m sharing a method that keeps it juicy and flavorful: Japanese style chicken breast ham. It’s simple, delicious, and makes a great meal prep option.
A few Key Tips for Juicy Chicken Breast Ham
- Tenderizing: Use a fork to pierce the meat all over. This breaks up the muscle fibers and helps prevent it from getting tough as it cooks
- Sugar rub: Rubbing a small amount of sugar into the meat improves water retention, helping it stays moist.
- Wrap and poach: Roll it tightly in plastic wrap like a candy and gently boil it. That’s it!! No oil needed, and it stays incredibly tender.
This method is not only easy but also gives you a versatile, high protein ingredient you can slice bento box, or eat on its own with a sprinkle of sea salt.
