南蛮漬け（ピーマンとささみの南蛮漬け）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

小鍋に(A)を加えて火にかける。
沸騰したら中火にして30秒加熱する。
醤油、酢を加えて沸騰直前で火を止める。
粗熱を取る。

Remove the stems and seeds from the peppers and cut into 5mm pieces.
Slice the spring onion diagonally into thin slices 5mm wide.
Remove the seeds from the chilli and slice into rings.
Slice the chicken fillet into 1cm thick slices, sprinkle with salt and pepper and place in a plastic bag.
Add the potato starch to a plastic bag and shake the bag to coat the chicken tenderloins.

Add half the sesame oil to a frying pan and heat.
Arrange the chicken fillets and grill over medium heat.
When the edges start to turn white, flip them over and cook both sides.
Once cooked, transfer to a storage container and pour 1 on top.
Add the remaining sesame oil to the same frying pan and heat.
Saute the onions for 30 seconds.
Add peppers and sauté for 1 minute.
Add to storage container.

Add the chilli and mix everything together.
Cover with plastic wrap and let sit for 30 minutes and it's done.