• Chicken breast1 piece (250g)
• Canned tomatoes (diced)1 can
• Green onion or onion1
• Oilto taste
• ★Soy sauce2 tbsp
• ★Worcestershire sauce2 tbsp
• ★Sugar1 tbsp
• ★Salt and pepperto taste
• Butterto taste
• Soy sauceto taste
• Saketo taste
• Cornstarchto taste

1. 1

   Cut the chicken breast into bite-sized pieces and marinate in a sauce made by mixing soy sauce and sake in a 1:3 ratio to season.

2. 2

   Heat plenty of oil in a frying pan, coat the chicken with cornstarch, and pan-fry both sides until golden brown. Once cooked, remove from the pan.

3. 3

   Mince the green onion or onion, then sauté over medium heat with plenty of oil, stirring until golden brown.

4. 4

   Add the canned tomatoes and the ★ seasonings, then simmer for about 3 minutes over medium heat. The cornstarch from the chicken will naturally thicken the sauce, so avoid overcooking.

5. 5

   Add the butter and cooked chicken back to the pan, bring to a boil, then gently combine. Be careful not to overmix the chicken.

The key to keeping chicken breast tender is to season it first, coat with cornstarch, and cook quickly over medium heat. Don't simmer too long or it will become dry - combine everything at the end for the best results.

• Calories260 kcal
• Protein18 g
• Fat11 g
• Carbs19 g
• Sodium2.2 g