Nanban Sauce Simmered Chicken Breast Saute

• 1 Chicken breast
• 1 dash Salt and sake (to season the meat)
• 1 Katakuriko
• 100 ml Chinese soup stock
• 3 tbsp Vinegar
• 2 tbsp Soy sauce
• 1 tbsp each Sake, honey, sugar
• 1/2 tbsp Mirin
• 1 Red chili pepper
• 1 thumbnail's worth Ginger

1. Remove excess fat from the chicken breasts and cut into bite-sized pieces.
2. Flavor by massaging in the salt and sake.
3. Add all the ingredients to a pot (remove the stem and seeds from the red pepper, smash the ginger by pounding it).
4. Coat the chicken from Step 1 in katakuriko, then cook on both sides until browned in a heated pan with a little vegetable oil (not listed).
5. Turn down the heat to low, then cook through.
6. Heat the pot from Step 2 and bring to a simmer.
7. Add the chicken from the previous step and continue simmering on low heat for 5 to 6 minutes.
8. Since the chicken has a flour coating, the sauce will thicken slightly.
9. Transfer to a serving plate and pour the sauce around it.
10. Garnish with onions or roasted sesame, then you're done.

chicken, salt, katakuriko, chinese soup stock, vinegar, soy sauce, honey, mirin, red chili pepper, ginger

Taken from cookpad.com/us/recipes/156748-nanban-sauce-simmered-chicken-breast-saute (may not work)