Slice the chicken breast diagonally into 1 cm thick pieces, and then cut into strips. Rub the sugar from the marinade ingredients into the chicken breast.
Once the sugar is dissolved, add the soy sauce, katakuriko and sesame oil from the marinade ingredients (in this order). Mix together quickly. Leave to sit for at least 15 minutes.
Meanwhile, prepare the vegetables. Remove the stringy parts of the celery with a vegetable peeler and slice diagonally and thinly. Chop the Japanese leek and garlic roughly.
Pour the sesame oil into a frying pan and add the garlic and doubanjiang. Turn on the heat and fry until fragrant over a low heat.
Add the chicken breast and brown the bottom sides until the chicken is almost cooked through. This photo on the right shows how they should look when they need to be turned over.
After flipping over the chicken pieces, add the Japanese leek and sake. Fry quickly.
Add the celery and combined flavouring ingredients and fry quickly. It is done.
The celery I used was slightly smaller than Japanese celery. The leaves are removed and it's very green. It looks tough, but it's not stringy and is quite tender.
Story Behind this Recipe
I like stir-fried celery and I often make this dish. My friends liked this dish, too.
・Pay attention when you cook chicken breast. When you cook it, it is important to marinate it before cooking and cook for an appropriate time. ・Do not overcook celery. Fry it quickly over high heat. ・Adjust the taste with salt to your taste at the end of cooking. ・You can use chicken breast tenders, chicken thighs or squid instead.