Add the ★ ingredients to a saucepan and place over heat. when the edges of the mixture begin to bubble, add the vegetables from Step 1 and turn off the heat.
Slice the chicken diagonally so it will cook easily and season with salt and pepper.
Pat away any excess moisture from the chicken with a paper towel and coat the pieces with flour.
Heat some vegetable oil in a frying pan, dip the chicken in the beaten egg, and pan-fry. Turn the chicken over after 5 minutes and then cook for a further 5 minutes.
Once the chicken is cooked through, take it out of the pan and pat away any excess oil with a paper towel. While it's still hot, mix the chicken with the vegetables from Step 2.
Leave the flavours to blend for 2 hours and it'll taste delicious. It'll taste great chilled in summer.
Story Behind this Recipe
The nanban marinade is little richer than what's used for horse mackerel nanban.
Although I love chicken nanban from Miyazaki Prefecture, I love this chicken breast nanban too since I can eat it with plenty of vegetables. For those hot summer days when you don't feel like eating anything, leave this dish to chill in your refrigerator and then serve.