• Chicken breast1
• Bean sprouts1 bag
• Green onionto taste
• ★Salta pinch
• ★Sake (Japanese rice wine)1 tbsp
• ★Salad oila pinch
• ★Ponzu sauceto taste

1. 1

   Heat a small amount of salad oil in a frying pan, then slice the chicken breast thinly and arrange it in the pan. Cook until light brown.

2. 2

   Place the bag of bean sprouts on top of the chicken, sprinkle 1 tbsp of sake over everything, cover with a lid, and steam-fry over medium heat for about 4 minutes.

3. 3

   Remove the lid, sprinkle a pinch of salt while gently mixing everything together.

4. 4

   Transfer to a serving dish, scatter as much green onion as you like, and drizzle with ponzu sauce to taste.

5. 5

   Don't discard the cooking liquid - add it to clear soup to enhance the umami from the chicken and vegetables.

6. 6

   For larger families or bento boxes, simply double the portions for convenience.

7. 7

   For extra flavor without ponzu, mix in salted kombu seaweed, which works great for bento boxes too.

While the cooking method is very simple, being mindful of flavor balance will result in an even more delicious dish.

• Calories160 kcal
• Protein21 g
• Fat4 g
• Carbs4 g
• Sodium0.6 g