Slice the chicken breasts diagonally into 1 cm-thick pieces. Sprinkle with the Step 1 sake and salt. Coat with the katakuriko right before stir-frying.
Thinly slice the garlic, cut the green bell peppers into thin strips, and separate the shimeji mushrooms into individual pieces. Add 2 tablespoons of sesame oil to a frying pan and brown the chicken breasts over high heat.
Place the shimeji mushrooms and green bell peppers on top of the chicken, then lid. Steam-fry for 5 minutes. Flip and quickly stir contents 1-2 times half way through. Remove the lid and wipe off any excess oil with a paper towel.
Dissolve the (4) wasabi in soy sauce, and swirl it in. Add the mayonnaise at the end, and briefly stir.
I made a shio-koji version of this recipe. Please give it a try! Recipe ID: 1829115
Story Behind this Recipe
This dish originally came from a tasting sample at a store Since stir-fried mushrooms in mayonnaise and soy sauce were delicious, I added chicken and seasoned them with the same sauce . It became a great side dish for dinner.
The seasoning is on the mild side, so please add wasabi and mayonnaise to your liking. I uploaded a shio-koji version as well. (Recipe ID: 1829115)