Cut the chicken into thin diagonal slices, then into 1 cm strips. Finely julienne the peppers.
Rub the shio-koji into the chicken. Add the ♦ ingredients and rub to flavor the chicken.
Heat oil in a frying pan. Spread the chicken and cook over high heat until the edges turn white. Flip over, and brown both sides.
Add the peppers and shio-konbu and stir fry quickly. Swirl in the sake and it's done!
Story Behind this Recipe
Chicken tends to dry out when cooked, but I made it moist and tender.
By stir frying quickly over high heat, the chicken will be tender and the bell peppers will be crispy. The chicken is pan fried on both sides rather than stir fried, so it's best not to move it around too much.