Rinse the chicken, pat dry with a kitchen towel and cut into bite-size pieces.

Place the chicken in a bowl, add two teaspoons of salt and all of the pepper. Mix well.

Cover the bowl and marinate the chicken for at least two hours (overnight is even better).

Peel the carrot, halve and cut into one-fourth inch slices.

In a saucepan, boil about four cups of water with a teaspoon of salt and a teaspoon of sesame seed oil.

Drop in the broccoli florets and carrot slices, and cook for a minute after the water boils profusely again.

Drain the broccoli florets and carrot slices, dump into a bowl of iced water, leave for a minute or two to cool then dump into a strainer.

Heat the cooking oil in a frying pan or wok.

Over high heat, spread the chicken pieces and cook, stirring occasionally, until no longer pink.

Stir together the soy sauce, sake and mirin, and pour over the chicken. Cook, uncovered, until the liquid has reduced by half.

Stir in the garlic and onion; cook for a minute.

Add the broccoli florets and carrot slices. Cook, tossing, just until the vegetables are heated through.

Taste and add more salt or soy sauce, if needed.

Serve hot.