Thinly slice the onion, peppers and celery. Julienne the ginger.
In a sauce pan, heat all the ingredients for the Nanban sauce until the sugar dissolves.
Mix Step 1 and Step 2 and set it aside.
Rinse the chicken breast in 50°C water and slice it diagonally into small pieces. Pre-season the chicken with a small amount of salt and sake (not listed in the ingredients)
Coat the chicken with rice flour. Heat some oil in a skillet, place the chicken in the skillet and pan-fry over low heat.
When the edges of the chicken become white, flip it, cover the skillet and turn off the heat. (Cook with residual heat)
When it is cooked through, marinate the chicken in the Nanban sauce from Step 3.
Toss the chicken with vegetables well and chill it in the refrigerator.
Transfer the chicken onto a serving plate, garnish it with celery leaves or mitsuba.
Story Behind this Recipe
Chef Kasahara from Restaurant "Sanpi Ryoron" demonstrated this method of cooking chicken breast on TV. Since I saw it, I always use this method to pan-fry chicken breast.
The chicken breast will be tender and moist when it is thinly sliced and cooked on a very low heat for a short period of time. You can of course substitute horse-mackerel or sardine for the chicken. I used rice flour in this recipe, but flour or katakuriko potato starch flour can be used as well. As for the oil, sesame oil or olive oil go well with this recipe.