Steps

1. Slice the chicken breast (300g) against the grain into 1cm to 1.5cm thick pieces. Cut into bite-sized pieces.
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2. Marinate the sliced chicken with 1 tbsp Cooking Sake (Rice Wine) and 1/4 tsp Salt, and let sit for 10 minutes.
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3. In a bowl, combine 3 tbsp Vinegar, 3 tbsp Water, 3 tbsp Sugar, 2 tbsp Soy Sauce, 2 tbsp Ketchup, and 1 tsp Potato Starch. Mix well.
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4. Peel the onion (1/2 pc, 100g) and cut into bite-sized wedges.
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5. Remove the seeds and cores from the bell peppers (2 pcs) and cut into bite-sized pieces.
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6. Peel the carrot (1/2 pc, 90g) and cut into bite-sized diagonal pieces.
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7. Place the diagonally cut carrots in a heatproof container, cover with plastic wrap, and microwave on 600W for 1 minute 30 seconds to cook.
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8. Add 2 tbsp Potato Starch to the marinated chicken and coat evenly.
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9. Heat 1 tbsp Vegetable Oil in a frying pan.
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10. Arrange the chicken in the heated frying pan and cook until browned.
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11. Once the edges of the chicken change color, flip it, cover with a lid, and steam-fry over medium-low heat for 2 minutes.
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12. Temporarily remove the steamed chicken from the pan.
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13. Add the cut bell peppers and onions to the same frying pan and stir-fry until softened.
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14. Add the removed chicken and the microwaved carrots to the stir-fried bell peppers and onions. Mix everything together briefly.
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15. Pour in the pre-mixed seasonings, increase the heat to medium-high or high, and cook while evaporating the moisture, coating the ingredients with the sauce.
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16. Once the moisture has evaporated, the sauce has thickened, and the sauce is coating the ingredients, it's done. Plate and serve. Secret Tip: To keep the chicken breast from becoming tough, marinating it in sake and coating it with potato starch will result in a moist and tender texture. You can easily make this in one pan without deep-frying.
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