Loads of Vegetables! Chicken Breast in Nanban Sauce

Loads of Vegetables! Chicken Breast in Nanban Sauce

Cook the chicken breast so it's nice and moist, and have with lots of vegetables in Nanban sauce.
It's a healthy dish that can be eaten like a salad or as an entrée.

Ingredients: Serves 3-4

Chicken breast
200 g
Rice flour
5 tablespoons
Vegetable oil
1 tablespoon
Onion (thinly sliced)
1 medium size
Red pepper
1/2 pepper
Yellow bell pepper
1/2 pepper
1 stalk
Ginger (julienned)
10 g
For Nanban Sauce
100 ml
200 ml
Mentsuyu (Concentrated)
1 tablespoon
4 tablespoons
a small amount
Red chili peppers (sliced into rounds)
as you like


1. Thinly slice the onion, peppers and celery. Julienne the ginger.
2. In a sauce pan, heat all the ingredients for the Nanban sauce until the sugar dissolves.
3. Mix Step 1 and Step 2 and set it aside.
4. 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)
5. Coat the chicken with rice flour. Heat some oil in a skillet, place the chicken in the skillet and pan-fry over low heat.
6. When the edges of the chicken become white, flip it, cover the skillet and turn off the heat. (Cook with residual heat)
7. When it is cooked through, marinate the chicken in the Nanban sauce from Step 3.
8. Toss the chicken with vegetables well and chill it in the refrigerator.
9. 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.