

Chicken with spring-onion ponzu yuzu sauce
A perfect dish for athletes, combining the tang of ponzu yuzu and protein-rich chicken breast to aid recovery from fatigue. Great with rice, but also with wine and beer as an Asian tapas.
Preparation
Step 1

1 small spring onion – 6 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Yuzu – 2 tsp Kikkoman Toasted Sesame Oil – 1 tsp sugar – ½ tsp grated ginger
Wash and chop the spring onion, peel and grate the ginger. Then mix all the ingredients for the ponzu yuzu sauce together.
Step 2

300 g chicken breast – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 4 tbsp potato starch – 4 tbsp cooking oil
Cut the chicken breast into bite-sized pieces (3-4 cm cubes), season with Kikkoman Soy Sauce and coat evenly with potato starch. Fry in oil for about 5 minutes until cooked through. Cover for the last 3 minutes.
Step 3

The ponzu yuzu sauce prepared in step 1 – Lettuce, baby spinach or coriander – Chilli threads
Serve the chicken on a plate and pour the ponzu yuzu sauce from step 1 over it. Garnish with lettuce, baby spinach or coriander and string chillies as preferred.
Recipe-ID: 1299
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