Cut the chicken breast in half lengthwise, then slice diagonally into 1.5cm pieces. Further cut into thin strips (7mm width). Sprinkle with salt and pepper.

Trim the enoki mushroom roots and cut them in half, then separate by hand. Trim the kaiware sprouts and cut them in half.

Mix the sauce ingredients (sugar, miso, soy sauce, chili powder) in a bowl.

Layer bean sprouts, enoki mushrooms, and chicken in a microwave-safe container. Sprinkle sake over the top, cover loosely with plastic wrap, and microwave at 600W for 6–7 minutes until the chicken is cooked. Let it rest for 2 minutes with the wrap still on.