Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stir-fried chicken breasts in chili sauce. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Stir-Fried Chicken Breasts in Chili Sauce is one of the most popular of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Stir-Fried Chicken Breasts in Chili Sauce is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook stir-fried chicken breasts in chili sauce using 20 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Stir-Fried Chicken Breasts in Chili Sauce:

1. Get 2 Chicken breasts
2. Get 1/2 tbsp Sake
3. Take 1 Katakuriko
4. Prepare 1 generous amount Olive oil
5. Prepare Seasoning ingredients ①
6. Get 4 tsp Grated ginger
7. Prepare 1 tsp Grated garlic
8. Prepare 1 tsp Doubanjiang
9. Prepare 4 tbsp Ketchup
10. Take Seasoning ingredients ②
11. Get 1 tbsp Olive oil
12. Take 120 ml Water
13. Prepare 1 tsp Chicken soup stock granules
14. Prepare 2 tbsp Sake
15. Take 4 tsp Sugar
16. Take 1 dash Pepper
17. Make ready 1 tsp Katakuriko
18. Prepare Side dish
19. Take 1 Cabbage
20. Prepare 1 dash Salt and pepper

Steps to make Stir-Fried Chicken Breasts in Chili Sauce:

1. Poke the chicken breasts with a bamboo skewer. Slice diagonally into bite-sized pieces. Sprinkle with the sake and leave it for about 1 hour to make the chicken tender.
2. Coat the chicken from Step 1 with katakuriko. Heat oil in a frying pan, and fry the chicken until golden brown. Remove from the pan.
3. Stir-fry the cabbage as a side dish in the remaining oil from Step 2. Season with salt and pepper, and serve on a plate. Combine the seasoning ingredients ② and set aside.
4. Add the seasoning ingredients ① to the pan. Turn on the heat to medium, and cook the sauce without burning. When the oil turns clear red, the sauce is ready. Turn off the heat.
5. Add in the seasoning from Step 2 and mix well. When blended well, turn the heat back on to medium, and cook until the sauce becomes thick.
6. Return the chicken from Step 2 to the pan, and coat well with the sauce. Serve on a plate lined with cabbage, and you're done.

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