Loads of Vegetables! Chicken Breast in Nanban Sauce

• 200 grams Chicken breast
• 5 tbsp Rice flour
• 1 tbsp Vegetable oil
• 1 medium size Onion (thinly sliced)
• 1/2 pepper Red pepper
• 1/2 pepper Yellow bell pepper
• 1 stalk Celery
• 10 grams Ginger (julienned)
• 100 ml Vinegar
• 200 ml Water
• 1 tbsp Mentsuyu (Concentrated)
• 4 tbsp Sugar
• 1 dash Salt
• 1 Red chili peppers (sliced into rounds)

1. Thinly slice the onion, peppers and celery.
2. Julienne the ginger.
3. In a sauce pan, heat all the ingredients for the Nanban sauce until the sugar dissolves.
4. Mix Step 1 and Step 2 and set it aside.
5. Rinse the chicken breast in 50C water and slice it diagonally into small pieces.
6. Pre-season the chicken with a small amount of salt and sake (not listed in the ingredients)
7. Coat the chicken with rice flour.
8. Heat some oil in a skillet, place the chicken in the skillet and pan-fry over low heat.
9. When the edges of the chicken become white, flip it, cover the skillet and turn off the heat.
10. (Cook with residual heat)
11. When it is cooked through, marinate the chicken in the Nanban sauce from Step 3.
12. Toss the chicken with vegetables well and chill it in the refrigerator.
13. Transfer the chicken onto a serving plate, garnish it with celery leaves or mitsuba.

chicken breast, flour, vegetable oil, onion, pepper, pepper, celery, ginger, vinegar, water, sugar, salt, red chili peppers

Taken from cookpad.com/us/recipes/172033-loads-of-vegetables-chicken-breast-in-nanban-sauce (may not work)