Stir-Fried Chicken Breasts in Chili Sauce

Name: Stir-Fried Chicken Breasts in Chili Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 1/2 tbsp Sake; 1 Katakuriko; 1 generous amount Olive oil; 4 tsp Grated ginger; 1 tsp Grated garlic; 1 tsp Doubanjiang; 4 tbsp Ketchup; 1 tbsp Olive oil; 120 ml Water; 1 tsp Chicken soup stock granules; 2 tbsp Sake; 4 tsp Sugar; 1 dash Pepper; 1 tsp Katakuriko; 1 Cabbage; 1 dash Salt and pepper

cookpad.japan @cookpad_jp

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

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).

cookpad.japan @cookpad_jp

This chicken chili dish was inspired by traditional ebi chili (chili shrimp).

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Ingredients

2 servings

2Chicken breasts
1/2 tbspSake
1Katakuriko
1generous amount Olive oil
Seasoning ingredients ①
4 tspGrated ginger
1 tspGrated garlic
1 tspDoubanjiang
4 tbspKetchup
Seasoning ingredients ②
1 tbspOlive oil
120 mlWater
1 tspChicken soup stock granules
2 tbspSake
4 tspSugar
1 dashPepper
1 tspKatakuriko
Side dish
1Cabbage
1 dashSalt and pepper

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Steps

1

Poke the chicken breasts with a bamboo skewer. Slice diagonally into bite-sized pieces. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
2

Coat the chicken from Step 1 with katakuriko. Heat oil in a frying pan, and fry the chicken until golden brown. Remove from the pan.
3

Stir-fry the cabbage as a side dish in the remaining oil from Step 2. Season with salt and pepper, and serve on a plate. Combine the seasoning ingredients ② and set aside.
4

Add the seasoning ingredients ① to the pan. Turn on the heat to medium, and cook the sauce without burning. When the oil turns clear red, the sauce is ready. Turn off the heat.
5

Add in the seasoning from Step 2 and mix well. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
6

Return the chicken from Step 2 to the pan, and coat well with the sauce. Serve on a plate lined with cabbage, and you're done.