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Chicken Breast Meat or Tenders in Chili Sauce cuisine is really a dish that’s classified as an easy task to make. through the use of elements that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken Breast Meat or Tenders in Chili Sauce dishes that you simply make.

Alright, don’t linger, let’s approach this chicken breast meat or tenders in chili sauce formula with 16 materials which are surely easy to find, and we have to process them at the very least through 4 methods. You should commit a while on this, so the resulting food could be perfect.

Composition of Chicken Breast Meat or Tenders in Chili Sauce:

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

Chicken Breast Meat or Tenders in Chili Sauce step by step:

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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