Oil-free Chicken Breast Kuwa-yaki Rice Bowl

• 1/2 breast Chicken breast
• 1/3 Japanese leek
• 1 tbsp Katakuriko
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 dash Grated ginger
• 50 ml Water
• 1 White sesame seeds
• 1 Shredded nori seaweed
• 1 Shichimi spice

1. Remove the skin from the chicken and then slice them into 5 mm wide pieces.
2. Cut the leek diagonally into 1 cm wide pieces.
3. Put the chicken breast and katakuriko into a plastic bag.
4. Keep some air in the bag and coat the chicken.
5. Shake the bag to evenly coat the chicken.
6. Add all of the ingredients into a frying pan and start to gently cook on medium heat.
7. Once it starts to boil, add in the chicken breast pieces, making sure they don't touch, and then add in the leek into the open spots.
8. Steam for 2 minutes and then flip it over.
9. Cook for another 1~2 minutes.
10. Gently shake the frying pan from time to time so that they don't burn on the bottom.
11. Place the chicken and leek pieces on top of some rice.
12. Top with sesame seeds, nori seaweed and the shichimi powder and it's ready!

chicken, katakuriko, soy sauce, sugar, sake, mirin, ginger, water, white sesame seeds, shichimi

Taken from cookpad.com/us/recipes/156220-oil-free-chicken-breast-kuwa-yaki-rice-bowl (may not work)