Ginger and Soy Sauce Chicken Saute with Kinpira

• 1/2 Chicken thigh
• 1 tsp Soy sauce
• 1 tsp Sake
• 1 tbsp Grated ginger
• 1 dash Flour (for frying)
• 1 dash Vegetable oil (for frying)
• 5 cm Burdock root
• 5 cm Carrot
• 1 tsp Soy sauce
• 1 tsp Mirin
• 1 tsp Sake

1. Cut the chicken diagonally into bite-sized pieces.
2. Season using the ingredients marked by and marinate for 10 minutes.
3. Finely julienne the carrot and burdock root in diagonal slices.
4. Lightly coat the chicken in flour, and pan fry the meat over medium heat in a frying pan brushed with oil.
5. Once the meat has browned, flip the pieces over and cover with a lid, cooking over medium heat until the chicken is cooked through.
6. Once the chicken has cooked through, soak up the excess oil with a paper towel and place the chicken onto a plate.
7. Don't rinse out the frying pan, and use the flavors that's left over to stir-fry the vegetables.
8. Once the vegetables have softened, add the ingredients marked by in order, and then it is finished.
9. If you are using the kinpira in a bento lunch, it'll taste better with a teaspoon of sugar.

chicken thigh, soy sauce, sake, ginger, flour, vegetable oil, burdock root, carrot, soy sauce, mirin, sake

Taken from cookpad.com/us/recipes/153975-ginger-and-soy-sauce-chicken-saute-with-kinpira (may not work)