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Stir-Fried Chicken Breasts in Chili Sauce

Stir-Fried Chicken Breasts in Chili Sauce

Make a delicious chili sause with this recipe.
This is an inexpensive dish since you cook with chicken breasts.

Ingredients: 2 servings

Chicken breasts
1 ~ 2 (to your liking)
Sake
1/2 tablespoon
Katakuriko
as needed
Olive oil
a generous amount
Seasoning ingredients ①
Grated ginger
4 teaspoons
Grated garlic
1 teaspoon
Doubanjiang
1 teaspoon
Ketchup
4 tablespoons
Seasoning ingredients ②
Olive oil
1 tablespoon
Water
120 ml
Chicken soup stock granules
1 teaspoon
Sake
2 tablespoons
Sugar
4 teaspoons
Pepper
a small amount
Katakuriko
1 teaspoon
Side dish
Cabbage
to your liking
Salt and pepper
a small amount

Steps

1. Poke the chicken breasts with a bamboo skewer. Slice diagonally into bite-sized pieces. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
2. Coat the chicken from Step 1 with katakuriko. Heat oil in a frying pan, and fry the chicken until golden brown. Remove from the pan.
3. Stir-fry the cabbage as a side dish in the remaining oil from Step 2. Season with salt and pepper, and serve on a plate. Combine the seasoning ingredients ② and set aside.
4. Add the seasoning ingredients ① to the pan. Turn on the heat to medium, and cook the sauce without burning. When the oil turns clear red, the sauce is ready. Turn off the heat.
5. Add in the seasoning from Step 2 and mix well. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
6. Return the chicken from Step 2 to the pan, and coat well with the sauce. Serve on a plate lined with cabbage, and you're done.

Story Behind this Recipe

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).