Trim the ends of the green beans and cut them diagonally into thirds.

Butterfly the chicken breast to even out its thickness. Season both sides with salt and pepper, then coat with potato starch.

Mix the sauce ingredients (sake, soy sauce, marmalade jam) in a bowl.

Heat salad oil in a frying pan over medium heat. Stir-fry the green beans briefly and remove them.

In the same pan, place the chicken breast skin-side down. Cook over medium heat for 2 minutes until browned. Flip, cover, and cook for 5 minutes.

Add the sauce to the pan and cook while flipping the chicken until the sauce thickens. Slice the chicken into bite-sized pieces.