Boiled Chicken Breast Marinated in Sweet and Sour Sauce

A healthy and refreshing dish of boiled chicken with lots of vegetables.

Boiled Chicken Breast Marinated in Sweet and Sour Sauce
Photographed by HIDETOSHI HARA

Recipe by
Masami Kobayashi







Calorie count is per serving.
Excludes time needed to marinate the chicken.

Ingredients (Serves 4)

  • 1 chicken breast (large; skinless) (250 g)
  • 1/2 stalk celery (large) (70 g)
  • 1/2 onion (70 g)
  • 1/2 carrot (70 g)
  • 1 pack pea sprouts (40 g (net) g)
  • [A]

    • 1 dried red chili (tear in half and remove seeds)
    • 100 ml rice vinegar
    • 50 ml sake
    • 50 ml mirin
    • 50 ml soy sauce
    • 1 tbsp sugar
  • Potato starch, as needed



Cut the celery diagonally into thin slices. Cut the onion into thin slices. Cut the carrot into 5 cm long shreds. Cut off the roots of the pea sprouts. Cut into 3 equal lengths.


Cut the chicken breast lengthwise in half. Lay the blade at an angle and cut into bite-size pieces. Spread the potato starch over a tray. Dust each piece of chicken.


Boil water in a pot and boil the pea sprouts over high heat for a couple of minutes. Remove and place in a strainer. Add the chicken to the pot and return to a boil. Reduce the heat to low and simmer for a couple of minutes. Drain.


Combine [A] in a saucepan and bring to a gentle boil.


Layer the chicken, carrots, onions, celery and tightly squeezed pea sprouts in a tray. Cover with [A] and marinate while cooling.


Marinating in a hot marinade tenderizes the vegetables, allowing you to eat a generous amount.