Stir-Fried Chicken Breasts in Chili Sauce

• 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

1. Poke the chicken breasts with a bamboo skewer.
2. Slice diagonally into bite-sized pieces.
3. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
4. Coat the chicken from Step 1 with katakuriko.
5. Heat oil in a frying pan, and fry the chicken until golden brown.
6. Remove from the pan.
7. Stir-fry the cabbage as a side dish in the remaining oil from Step 2.
8. Season with salt and pepper, and serve on a plate.
9. Combine the seasoning ingredients 2 and set aside.
10. Add the seasoning ingredients 1 to the pan.
11. Turn on the heat to medium, and cook the sauce without burning.
12. When the oil turns clear red, the sauce is ready.
13. Turn off the heat.
14. Add in the seasoning from Step 2 and mix well.
15. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
16. Return the chicken from Step 2 to the pan, and coat well with the sauce.
17. Serve on a plate lined with cabbage, and you're done.

chicken breasts, sake, katakuriko, generous amount, ginger, garlic, doubanjiang, ketchup, olive oil, water, chicken soup stock granules, sake, sugar, pepper, katakuriko, cabbage, salt

Taken from cookpad.com/us/recipes/156656-stir-fried-chicken-breasts-in-chili-sauce (may not work)