Chicken Breast and Potatoes with Chili Sauce

• 1 Chicken breast
• 1 medium Potato
• 1/2 tbsp Sake
• 1/2 tsp Salt
• 2 tbsp Katakuriko (for breading)
• 1/2 tsp Grated garlic (can be ready-made in a tube)
• 1/2 tsp Grated ginger (can be ready-made in a tube)
• 1 dash Doubanjiang
• 1/2 tsp Oyster sauce
• 1/2 tbsp Sugar
• 2 tbsp Ketchup
• 1/2 tbsp Vinegar
• 1 pinch Black pepper
• 1/2 tbsp Sesame oil

1. Remove the skin from the chicken breast and cut the chicken into bite-sized pieces.
2. Put the chicken in a plastic bag with the sake and salt.
3. Massage the bag to rub in the seasoning and then refrigerate.
4. Mix the combined flavoring ingredients.
5. Cut the potato into bite-sized slices.
6. Microwave for 5 minutes (at 500 W).
7. Add the katakuriko (for the breading) to the chicken from Step 1 and shake the bag.
8. Grease your skillet and saute the chicken from Step 4, browning it on both sides.
9. Add the potato slices from Step 3 and stir fry.
10. When the chicken is cooked through, add the combined seasoning ingredients from Step 2.
11. Mix to combine.
12. All done.

chicken, potato, sake, salt, garlic, ginger, doubanjiang, oyster sauce, sugar, ketchup, vinegar, black pepper, sesame oil

Taken from cookpad.com/us/recipes/152169-chicken-breast-and-potatoes-with-chili-sauce (may not work)