Stir-Fried Chicken Breast with Shiso Leaves

• 400 grams Chicken breast
• 1 pinch Salt
• 1 dash Pepper
• 2 tbsp Sake
• 2 tbsp Katakuriko
• 20 leaves Shiso leaves
• 1 clove Garlic
• 1 tbsp Vinegar
• 1 tsp Soy sauce
• 1 tbsp Mirin
• 1 Vegetable oil

1. Slice the chicken breast thinly on the diagonal, then slice it even more thinly.
2. Grate the garlic.
3. Put the chicken from Step 1, salt, pepper, sake, katakuriko, and garlic into a bowl.
4. Rub the mixture well.
5. Set it aside for 10 minutes.
6. Heat the vegetable oil in a frying pan.
7. When the oil is hot, add the chicken breast from Step 2 and cook over high heat.
8. When the surface of the chicken whitens and becomes slightly browned, pour in 100 ml of water (unlisted).
9. Cover the pan to steam-fry.
10. When the water has evaporated completely, add the ingredients.
11. Shred the shiso leaves with your hands as you add them into the pan.
12. Toss everything together lightly to finish.
13. Taste, and season with salt if necessary.
14. In the photo above, I topped it with some julienned veggies (daikon radish, carrot, and shiso leaves).

chicken breast, salt, pepper, sake, katakuriko, leaves, clove garlic, vinegar, soy sauce, mirin, vegetable oil

Taken from cookpad.com/us/recipes/170572-stir-fried-chicken-breast-with-shiso-leaves (may not work)