Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, stir-fried chicken breasts in chili sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Stir-Fried Chicken Breasts in Chili Sauce is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Stir-Fried Chicken Breasts in Chili Sauce is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have stir-fried chicken breasts in chili sauce using 20 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Stir-Fried Chicken Breasts in Chili Sauce:

1. Make ready 2 Chicken breasts
2. Get 1/2 tbsp Sake
3. Take 1 Katakuriko
4. Make ready 1 generous amount Olive oil
5. Prepare Seasoning ingredients ①
6. Prepare 4 tsp Grated ginger
7. Prepare 1 tsp Grated garlic
8. Get 1 tsp Doubanjiang
9. Take 4 tbsp Ketchup
10. Prepare Seasoning ingredients ②
11. Prepare 1 tbsp Olive oil
12. Prepare 120 ml Water
13. Prepare 1 tsp Chicken soup stock granules
14. Make ready 2 tbsp Sake
15. Prepare 4 tsp Sugar
16. Make ready 1 dash Pepper
17. Get 1 tsp Katakuriko
18. Take Side dish
19. Make ready 1 Cabbage
20. Make ready 1 dash Salt and pepper

Instructions to make Stir-Fried Chicken Breasts in Chili Sauce:

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.

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