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Kuwa yaki – Spicy Chicken
Summer
Main courses
Poultry
Stir-fry Sauce
Japanese
Asian
Wok recipes
Preparation time:
20 mins
Calorific value (per portion):
1356 kJ / 324 kcal
Ingredients for 4 portions
- 4 x 150 g chicken breast fillets
- Potato starch
- 20 ml vegetable oil
- 5 tbsp Kikkoman Stir-fry sauce
- A pinch of shichimi or pepper
- 120 g mixed green salad
- 1 tomato
- 60 g mayonnaise
Preparation
Cut the chicken into approx. 1 cm thick strips and coat with potato starch on all sides. Heat up the oil in a wok and fry the chicken pieces on all sides at high heat. Remove the excess oil from the wok with kitchen roll. Then pour stir-fry sauce over the chicken. Swivel the wok to combine the chicken with the wok sauce. Remove the chicken from the pan after a few minutes, place it on a plate and sprinkle it with pepper or shichimi.
Serve with the salad and the tomato as a side dish. Garnish the plate with the mayonnaise.
Used products in this recipe
Ingredients for 4 portions
- 4 x 150 g chicken breast fillets
- Potato starch
- 20 ml vegetable oil
- 5 tbsp Kikkoman Stir-fry sauce
- A pinch of shichimi or pepper
- 120 g mixed green salad
- 1 tomato
- 60 g mayonnaise