This chicken chili dish was inspired by traditional ebi chili (chili shrimp).Since I don't like spicy food so much, I used just a small amount of Doubanjiang spicy bean paste. Please adjust the amount to your liking.You can substitute olive oil with vegetable oil. I just used olive oil to use it up. Recipe by Maetomo

I seasoned juicy chicken thighs with ginger and vinegar to make a light dish.The "Jukumi" vinegar, for which I was chosen as a cooking tester, goes especially well with meat dishes.If you coat the accompanying vegetables in the sauce, you'll be able to gobble them up.You can use grated ginger from a tube.Since you coat the chicken with katakuriko potato starch flour in a plastic bag, your hands won't get dirty.If won't need oil if you have a non-stick or Teflon pan. Recipe by Mikikoshi

The frozen chicken breast meat was delicious so I made it Chinjao Rosu-style. For 2 servings. Recipe by FarmersK

I bought heaps of shiso leaves. That's why I came up with this recipe - to toss some meat with the shiso leaves to make a lightly flavored dish.-Take care not to move the chicken breast around when cooking. Rather, concentrate on browning both sides. At first, the meat will stick to each other, but they will come apart naturally after they're somewhat cooked.-Use your favorite veggies to spread it out underneath as a topping when serving this dish. For 3-4 servings. Recipe by Raby

I was chosen as a cook tester for Mitsukan "Jukumi" vinegar, so I tried using it in my recipe which I've made since I lived by myself when I was younger!Since my husband doesn't like vinegar, I used to use a very mild vinegar called "Yasashii Osu". But I have noticed that "Jukumi" vinegar makes the dish more delicious since I started using it. Recipe by Erebon

The dish is something you wish to eat, when you have less appetite due to summer heat. Adding vinegar to the sweet & salty sauce is really a magic.

Chicken tends to dry out when cooked, but I made it moist and tender.By stir frying quickly over high heat, the chicken will be tender and the bell peppers will be crispy.The chicken is pan fried on both sides rather than stir fried, so it's best not to move it around too much. Recipe by Kotoaji

I came up with this recipe because I wanted to make a dish by using food that I already had.Salty and garlic taste goes well with rice.It's easy, cheap, and delicious.Coat the chicken with sake and katakuriko to prevent from drying out. Slice the chicken thinly so that it is cooked well! Season the chicken quite well when you fry it, and toss with the vegetables to give just the right saltiness. Recipe by yaburie

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. Recipe by Kechauru recipe

I recreated a dish I had at a well known restaurant.Be careful not to burn the cashew nuts. They will continue cooking with residual heat, so take them out when they are just lightly browned. If you like nuts you could add more. Recipe by Setsubunhijiki

I like Thai food and make it often for lunch.I usually make this dish with everyday ingredients.1: If you finely chop the garlic, add it at the start. If you use grated garlic, add it at the end after turning the heat off.2: Basil leaves turn black when heated, so add it at the end after turning the heat off.3: If you like fish sauce, I recommend seasoning with just nam pla and oyster sauce. Recipe by Wanko mama

I'm in a penny-pinching phase right now, so I've been cooking inexpensive yet satisfying dishes.I took the photo above some time after the dish was done so it looks the way it does, but when it's freshly cooked it's really shiny and plump.Please enjoy this when it's freshly cooked and piping hot.If you have more than 350 g of chicken breast meat, you may run out of sauce. So if you have a bigger chicken breast please adjust the sauce ingredients. Recipe by *Anna*