Stir-Fried Chicken Breast With Ume-Shiso Sauce

• 2 Chicken breasts
• 4 rounded tablespoons Katakuriko
• 10 leaves - or (to taste) Shiso leaves
• 100 ml Water
• 1/2 tsp Dashi stock granules
• 1 tsp Soy sauce
• 1 tsp Mirin
• 2 tbsp Umeboshi, de-seeded
• 4 tbsp Vegetable oil
• 1 dash Salt and pepper

1. Finely chop 5-6 shiso leaves, and finely shred the rest to use as garnish.
2. De-seed the umeboshi plums and chop into a paste.
3. Combine the ingredients.
4. Butterfly the chicken breasts (slice into them horizontally down the middle and open them up into one thin large piece) then slice diagonally into bite sized pieces.
5. Season lightly with salt and pepper, put into a plastic bag with katakuriko and shake to coat the chicken.
6. Heat up a frying pan over medium heat with the vegetable oil.
7. Put in the chicken and cover with a lid, and steam-fry until the chicken changes color.
8. Take off the lid, turn the chicken pieces over, and cook the other side until browned.
9. When both sides are browned, add the combined ingredients and the finely chopped shiso leaves and toss to coat.
10. When the liquid in the pan has reduced and thickened, transfer the chicken to a plate.
11. Top with the shredded shiso leaves to serve.
12. This is delicious made with chicken tenders too.

chicken breasts, katakuriko, leaves, water, granules, soy sauce, mirin, vegetable oil, salt

Taken from cookpad.com/us/recipes/154743-stir-fried-chicken-breast-with-ume-shiso-sauce (may not work)