Follow these steps for perfect results
Chicken breast
cut into bite size pieces
Kabocha Pumpkin
cut into bite size pieces
Daikon radish
cut into bite size pieces
Sugar
to taste
Vinegar
Soy sauce
Honey
Sake
Water
Olive oil
Cut the chicken into bite-sized pieces.
Heat a pot with 2 tsp of olive oil over medium heat.
Stir-fry the chicken until lightly browned, season with salt.
Cut the pumpkin and daikon radish into bite-sized pieces.
Microwave pumpkin and daikon for 2 minutes on 600W or until slightly soft.
Add the pumpkin and daikon to the pot with the chicken.
Once chicken is nearly cooked, add vinegar, soy sauce, honey, sake, and water to the pot.
Cover the pot and simmer over low to medium heat for about 15 minutes.
Occasionally shake the pot to mix and prevent burning.
When the sauce has almost evaporated and all ingredients are cooked through, sprinkle in the sugar and shake to combine.
Expert advice for the best results
Adjust the amount of sugar to your preference.
If the sauce becomes too thick, add a little more water.
Serve over rice or noodles.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Serve in a bowl garnished with sesame seeds or chopped green onions.
Serve hot over rice.
Serve with a side of steamed vegetables.
Complements the sweetness and savory flavors.
A classic pairing with Japanese cuisine.
Discover the story behind this recipe
Comfort food, often made at home.
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