• Chicken breast (skinless)1 piece (250g)
• Bean sprouts30g
• Cucumber1
• Peanuts6
• ★Salta pinch
• ★Sake1/2 tbsp
• ★Water1 tbsp
• ★Kewpie Deep-Roasted Sesame Dressing2 tbsp
• ★Chili oil (Rayu)1/2 tsp
• ★Minced garlic (tube)1/4 tsp
• ★Minced ginger (tube)1/4 tsp

1. 1

   Place 250g chicken breast in a microwave-safe container. Sprinkle with a pinch of salt, 1/2 tbsp sake, and 1 tbsp water. Cover with plastic wrap and microwave at 500W for about 2 minutes 30 seconds.

2. 2

   Flip the chicken breast and microwave for another 2 minutes 30 seconds. Once cooled slightly, slice diagonally into 1cm-thick pieces.

3. 3

   Slice cucumber diagonally into thin strips, then cut into fine julienne. Blanch 30g bean sprouts in boiling water, rinse with cold water, and drain thoroughly.

4. 4

   Line a serving dish with cucumber and bean sprouts. Top with the chicken breast and scatter the roughly chopped 6 peanuts over it.

5. 5

   Mix 2 tbsp sesame dressing, 1/2 tsp chili oil, 1/4 tsp minced garlic, and 1/4 tsp minced ginger together. Pour the sauce over the entire dish.

The chicken breast will become tender if you let it finish cooking through residual heat after microwaving. Adjust microwave cooking time based on your appliance model.

• Calories320 kcal
• Protein35 g
• Fat12 g
• Carbs8 g
• Sodium1.8 g