Peel the burdock root with the back of a knife and slice diagonally. Soak in water and drain. Cut the carrot into bite-sized chunks. Place burdock root, carrot, and 1 tbsp water in a microwave-safe container, cover loosely with plastic wrap, and microwave at 600W for 4 minutes. Drain excess water.

Cut the chicken into bite-sized pieces. In a bowl, mix chicken with sake (for marinade), salt, and pepper. Add cornstarch and coat evenly.

Heat salad oil in a frying pan over medium heat. Add chicken and cook until the surface changes color.

Add burdock root and carrot to the pan and stir-fry briefly. Add the sauce ingredients and stir until the chicken is cooked through and the sauce thickens.