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).
Rough chop the green peppers, sauté in a frying pan, season with salt, then transfer to a dish.
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.
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.
・ If you're making a large serving, dredge the chicken in a plastic bag with the katakuriko to save time. ・ Since green peppers in season are sweet, do not overcook them; this will also help retain their texture. ・ Simmer in the sauce until it sizzles to glaze the chicken well. ・ The idea is to season the chicken and peppers separately, then toss them together before serving.