Slice the chicken breast into 8 mm to 1 cm thick slices on the diagonal. Put in a bowl with the ingredients marked ☆ (salt, pepper, sake) and massage in well. Leave to marinate for about 5 minutes.
Sprinkle the okra with a little salt and roll on a cutting board to remove the surface hairs, then boil for 1-2 minutes.
Cut the blossom ends off the boiled okra, remove any hard parts and slice in half diagonally.
Cut the tomatoes into bite size pieces, skin and all. (Cut into 8 wedges then cut the wedges in half.)
Heat some sesame oil in a frying pan. While the pan heats up coat the chicken well in flour.
Put the chicken pieces in the frying pan one at a time, spreading them out so they don't get stuck to each other, and fry over medium heat.
Turn the chicken pieces over when browned, and fry for 3-4 minutes until cooked through.
When the chicken in browned and cooked through, add the tomato and okra and quickly stir fry over medium heat.
Add the fish sauce, taste and adjust the seasoning with salt and pepper - and it's done!
Transfer to a serving plate and enjoy.
Story Behind this Recipe
Tomato gets sweeter if you cook it quickly, so I tried adding okra for a nice color contrast. A vegetable only dish isn't quite satisfying enough so I added some light chicken breast - and it became a great main dish!
By slicing the chicken thinly on the diagonal, and by marinating it in salt and sake before coating it in flour and frying it, it doesn't get tough and dry after cooking. The chicken is well seasoned beforehand so go easy on the seasoning at the end. Great with a squeeze of lemon.