by

Chicken Breast Sautéed in Ginger and Soy Sauce with Seasonal Green Peppers

Chicken Breast Sautéed in Ginger and Soy Sauce with Seasonal Green Peppers

In May, green peppers are fleshy and full of flavor! That's when they are best seasoned simply with salt. The chicken breast is richly flavored with ginger and soy sauce. They are a perfect match!

Ingredients: 3 servings

Chicken breast
1 cut (200 to 250 g)
Green peppers
5 or more
◎ Sake and soy sauce (for marinating the meat)
as needed
◎ Katakuriko
as needed
★ Sake and mirin
3 tablespoons each
★ Soy sauce
1 tablespoon
★ Grated ginger
1 tablespoon

Steps

1. Diagonally chop the chicken breast into bite-sized pieces (about the size of chicken nuggets), then soak in sake and soy sauce (at a ratio of about 4 parts sake to 1 part soy sauce).
2. Rough chop the green peppers, sauté in a frying pan, season with salt, then transfer to a dish.
3. Coat the chicken in katakuriko, heat a generous amount of oil, then grill the chicken to a crisp. Pour in the sauce made with the ★ ingredients, then simmer.
4. Add back the green peppers, toss, then it's ready to serve.

Story Behind this Recipe

Green peppers are the tastiest in May and June. Like bell peppers, with a thick flesh, they release a sweet smell when chopped. For this dish, the peppers are seasoned simply with salt and the chicken is accented with ginger and soy sauce.