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1
Slice the chicken breast into diagonal bite-sized pieces.
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2
Leave the skin on or remove, whichever you prefer.
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3
Put the chicken and the ingredients into a plastic bag.
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4
Rub the ingredients into the chicken over the bag.
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5
Marinate in the refrigerator for 30 to 60 minutes.
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6
Cut the cabbage up into pieces that are a bit bigger than the chicken pieces.
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7
If you don't like the core, cut it out.
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8
Dust the marinated chicken with katakuriko.
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9
Put some air into the plastic bag and shake to coat the chicken evenly.
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10
Heat up a frying pan with vegetable oil, and add the Step 4 chicken.
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11
Stir-fry it over high heat, being careful not to let it burn.
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12
The katakuriko makes the chicken pieces stick to each other easily, so stir-fry so that they stay apart as much as possible.
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13
If they get stuck together they won't cook through properly.
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14
When the chicken is browned, turn the heat down to medium.
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15
Add the cut up cabbage once the chicken has cooked through.
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16
When everything is coated with oil, turn the heat down to low, cover the frying pan with a lid and steam-cook for 2 to 3 minutes.
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17
Watch it so that it doesn't get burned at this stage too.
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18
When the cabbage is wilted, add the combined ingredients.
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19
Turn the heat up to medium-high, and stir-fry quickly.
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20
When everything is shiny and brown, turn off the heat and sprinkle in the sesame seeds to finish.
