chicken breast
鸡胸肉· ji xiong rou
protein
Taste & Role
Savory
Serves as the primary lean protein in stir-fries, noodle dishes, soups, and cold appetizers. Its neutral flavor makes it a versatile base that absorbs marinades and sauces, and it is frequently paired with bold aromatics like ginger, scallions, and garlic.
What it is
Chicken breast is the lean, boneless meat taken from the breast of the chicken. It is one of the most widely used proteins in both American and Chinese home kitchens. In Chinese cooking it is typically sliced thin or diced and often marinated with cornstarch and egg white (a technique called velveting) to keep it tender during high-heat cooking.
Nutrition
per 100 g- Calories
- 165 kcal
- Protein
- 20.4 g
- Total fat
- 8.1 g
- Carbs
- 1.06 g
- Fiber
- 0 g
- Sodium
- 433 mg
USDA FoodData Central (closest standard match)
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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