• Chicken breast or thigh300-350g
• Carrot1
• Bell pepper2-3
• Onion1/2 large
• ★Ketchup3 tbsp
• ★Rice vinegar3 tbsp
• ★Sugar3 tbsp
• ★Soy sauce2 tbsp
• ★Chicken stock powder2 tsp
• Cornstarchto taste

1. 1

   Cut 300-350g of chicken breast or thigh into bite-sized pieces. Place in a bowl or plastic bag, marinate with a 1:1 mixture of sake and soy sauce to flavor.

2. 2

   Combine all the ★ seasonings in a bowl and mix together beforehand.

3. 3

   Cut 1 carrot into chunks, and cut 2-3 bell peppers and 1/2 large onion into large pieces. You can microwave the vegetables first to shorten cooking time.

4. 4

   Coat the chicken thoroughly with cornstarch. Heat oil in a frying pan and cook the chicken. Once one side is golden, flip and cover with a lid to cook through.

5. 5

   Remove the chicken temporarily and stir-fry the vegetables in the same pan. (Skip this step if vegetables were already microwaved.)

6. 6

   Once the vegetables are cooked, return the chicken to the pan, add the ★ seasonings, and simmer to reduce. The cornstarch coating the chicken will naturally create a glossy sauce.

7. 7

   Once everything is well coated, transfer to a serving dish and enjoy!

Microwaving vegetables beforehand makes cooking smoother. Browning the chicken well enhances its flavor and makes the dish even more delicious.

• Calories273 kcal
• Protein22.7 g
• Fat6 g
• Carbs31.7 g
• Sodium2.2 g