Remove the strings from the celery and slice diagonally into 1cm pieces. Slice the red bell pepper into 5mm strips. Mince the garlic.

Cut the chicken into bite-sized pieces. Place in a bowl and marinate with 1 tsp salt koji and a pinch of pepper.

Heat salad oil and garlic in a frying pan over low heat until fragrant.

Add the marinated chicken to the pan and stir-fry over medium heat until the color changes. Cover with a lid and steam on low heat for about 3 minutes.

Add celery and red bell pepper to the pan and stir-fry until coated with oil.

Add the additional seasoning (sake, salt koji, and pepper) and mix well.