How to Make Award-winning Chicken Breast Meat or Tenders in Chili Sauce

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, chicken breast meat or tenders in chili sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Breast Meat or Tenders in Chili Sauce is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Chicken Breast Meat or Tenders in Chili Sauce is something which I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have chicken breast meat or tenders in chili sauce using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Breast Meat or Tenders in Chili Sauce:

1. Prepare 1 Chicken breasts (or tenderloins)
2. Take 1 pinch of each ●Salt and pepper
3. Make ready 1 tbsp ●Sake
4. Make ready 1 tbsp Katakuriko
5. Prepare 4 Green bell peppers
6. Make ready 1/2 each Red and yellow bell peppers
7. Get 1 Onion
8. Get 1 tbsp Sesame oil
9. Prepare 5 tbsp ◎ Ketchup
10. Take 1 tbsp ◎ Soy sauce
11. Get 3 tbsp ◎ Sake
12. Make ready 1 tbsp ◎ Sugar
13. Get 1 tsp ◎ Doubanjiang
14. Take 1 clove ◎ Grated garlic
15. Take 1 tsp ◎ Chicken soup stock granules
16. Make ready 1/2 tbsp ◎ Katakuriko

Instructions to make Chicken Breast Meat or Tenders in Chili Sauce:

1. Cut the chicken into bite-sized pieces, and put it in a plastic bag with the ● ingredients and rub in well. Chop the bell peppers roughly, and cut the onion into wedges.
2. Add the katakuriko to the chicken from Step 1, and rub in until it no longer looks floury. Mix the ◎ ingredients together in a small bowl.
3. Put the chicken pieces in a frying pan heated with sesame oil in one layer, and fry on both sides. Add the onion, green bell pepper and red and yellow pepper in that order and stir fry.
4. Add the ◎ ingredients from Step 3 to the pan, and when it has thickened, transfer to a serving plate and serve.

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