Moist Sauteed Chicken with Wasabi Soy Sauce and Mayonnaise

• 2 Chicken breasts
• 2 clove Garlic
• 1 packet Shimeji mushrooms
• 4 Green bell peppers
• 2 tbsp (1) Katakuriko
• 2 tbsp (1) Sake
• 1/2 tbsp (1) Salt
• 1 tsp (4) Wasabi
• 1 1/2 tbsp (4) Soy sauce
• 2 tbsp (4) Mayonnaise

1. Slice the chicken breasts diagonally into 1 cm-thick pieces.
2. Sprinkle with the Step 1 sake and salt.
3. Coat with the katakuriko right before stir-frying.
4. Thinly slice the garlic, cut the green bell peppers into thin strips, and separate the shimeji mushrooms into individual pieces.
5. Add 2 tablespoons of sesame oil to a frying pan and brown the chicken breasts over high heat.
6. Place the shimeji mushrooms and green bell peppers on top of the chicken, then lid.
7. Steam-fry for 5 minutes.
8. Flip and quickly stir contents 1-2 times half way through.
9. Remove the lid and wipe off any excess oil with a paper towel.
10. Dissolve the (4) wasabi in soy sauce, and swirl it in.
11. Add the mayonnaise at the end, and briefly stir.
12. I made a shio-koji version of this recipe.
13. Please give it a try!

chicken breasts, clove garlic, packet, green bell peppers, katakuriko, sake, salt, wasabi, soy sauce, mayonnaise

Taken from cookpad.com/us/recipes/153813-moist-sauteed-chicken-with-wasabi-soy-sauce-and-mayonnaise (may not work)