Divide the broccoli into small florets and rinse. You will use it raw.
Slice chicken diagonally into bite-sized pieces. Season and rub it with sake and shio-koji or salt. Coat evenly with katakuriko and let it sit for 30 minutes.
Heat oil in a skillet, stir fry the chicken pieces from Step 2 on both sides until golden brown.
Add the raw broccoli.
Cover the skillet and steam-fry until done.
Add the sauce, then toss and fry the ingredients. When the sauce is well mixed with the other ingredients, it is done. (Drizzle some sesame oil for even more flavor).
Story Behind this Recipe
I came up with this Chinese sauce in order to whip up a delicious meal with budget-friendly chicken breast. Mayonnaise makes the flavor mild so it goes perfectly well with rice.
Pre-seasoning with shio-koji (salt fermented rice malt) and coating with potato starch flour will prevent the chicken breast from drying out. You can add some onions as well. Other than that, you just need to mix the seasoning ingredients with the chicken.