Remove the skin and open up the thicker parts to make it all the same thickness. Cover with plastic wrap use the handle of a knife or a rolling pin to pound the meat. Remove the plastic wrap and pierce with a fork.

Cut into bite-sized pieces.

Put the chicken into a plastic bag and add 1/4 teaspoon (about 2 pinches) of sugar, 1 tablespoon each of soy sauce and sake, and 1 teaspoon of oil. Rub the seasoning into the meat for about 1 minute. Marinate for 10 minutes.

Meanwhile, cut the vegetables. Cut the onion in half horizontally and cut into 6-8 slices. Thinly slice the thicker part of the carrot into pieces of the same size as the onion.

Combine the ★ ingredients.

Prepare the katakuriko slurry.

Add the ▲ ingredients to the plastic bag from Step 2 and gently coat each piece of chicken evenly.

Fry the chicken in a good amount of oil until browned and crisp, then transfer to a dish. (If there are some burned areas left in the frying pan, wipe or wash it clean).

Add some more oil to the frying pan and saute the onion and carrots. Add the shiitake and bamboo shoot and continue sautéing.

Once the oil has coated the vegetables, add the ★ mixture and simmer for 3-4 minutes.

Swirl in the katakuriko slurry and stir. Once it has thickened, add the chicken and green peppers. Let simmer and then season with salt and pepper. Done.