I created this recipe in order to serve up a delicious dish using chicken breasts.The key is to cook the ingredients quickly over high heat.Once the preparation is done, all you need to do is stir-fry. It's easy. Recipe by Peroty

I had some chicken in the freezer and bell peppers in the fridge, so I made this easy side dish.If you are using frozen chicken, it will be easier to cut if you don't let it defrost fully. It's also tasty with green beans, bitter gourd or komatsuna greens. Recipe by Setsubunhijiki

✿ I like cooking with chicken breasts. I first thought of making a nanban with thick sauce, and I figured that I'd get the sauce to thicken up somewhat if I sautéd the chicken with flour on it. I tried it and it came out well. This actually helped get rid of the gaminess as well!!✿ I added honey because I thought that the chicken would harden up if I went overboard with mirin. If you don't have any honey, don't increase the amount of mirin and use sugar as a substitute. You lose a bit of the gloss but overall there's no big difference.✿ Though this will depend on the size of the chicken meat, if you use a lot of flour to coat it, the sauce will thicken too much. However it'll still taste like "Nanban Sauce" so you don't have to worry about it too much (a thick sauce perhaps makes it great for lunch boxes).✿ I used one chicken breast at 220 g. Recipe by Sabumochi

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. Recipe by moj

I got a large amount of chicken breasts in so I tried making this chili sauce dish.You can use bouillon powder or Chinese soup stock granules instead of the chicken stock granules!Instead of doubanjiang, you can drizzle ra-yu hot chili sesame oil to finish instead! Recipe by EnjoyKitchen

This is the fliling for the bun to make sandwich. Recipe for the bun, click https://cookpad.wasmer.app/us/recipes/5047757-asian-bun?via=sidebar-recipes

I order this dish whenever I go to a Chinese restaurant, so I wondered if I could make it at home.The chicken is cooked in big pieces, so be careful of oil splatter.Any kind of vegetable is delicious, so pick your favorites.This recipe makes plenty of sauce, so adjust the amount as you pour.If you are serving to small children or to those who don't like spicy food, omit the red chili peppers. For 2 servings. Recipe by Nacchi sencho

I added nanban sauce to my favorite chicken!-Once fried, place the chicken into the tray with the vegetables and sauce while still hot. This will allow the sauce to soak into the chicken.-Bring the chicken to room temperature before deep-frying.-Cutting the chicken to an even thickness will prevent uneven frying.-If you cut into the thick section of the chicken, it will cook faster. Be careful not to burn it. Recipe by Cooking S Papa

I like chicken breast meat and grainy mustard, so I use them together often. This chicken dish is well flavored and tastes great even when cold. It has lots of vegetables too so I pack it in my husband's bentos a lot too.If you brown it a bit at the end, it will taste great. Try this recipe using thinly cut pork too. This only has 1.5g of salt per serving. Recipe by LazyHata

I came up with a recipe that uses a lot of green onion and has a strong green onion flavour.Fry the green onion quickly in Step 4. It's nice topped with sesame once done. Recipe by Renbasu