Slice chicken tenders diagonally into thin pieces. Place them in a plastic bag with sake and soy sauce, massage well, then coat with cornstarch.

Peel and slice lotus root into thin half-moon shapes, soak in water, and drain. Peel and slice carrot similarly.

Heat vegetable oil in a frying pan over medium heat. Add chicken and cook until the surface changes color. Add lotus root and carrot, stir-fry briefly, then add 1 tbsp water, cover, and cook on low heat for 3-4 minutes.