Ingredient:
300g chicken breast or thigh
50g leek
30g ponzu yuzu katsuo sauce
salt and pepper to taste
chives
Method:
Cut the chicken into bite-size pieces and season with salt and pepper. Slice the leek into diagonal strips.
In a lightly oiled pan, stir fry the chicken and leek on a high heat. Once the chicken is cooked, add the ponzu to coat the chicken.
Garnish with chopped chives. Serve hot with rice.
300g chicken breast or thigh
50g leek
30g ponzu yuzu katsuo sauce
salt and pepper to taste
chives
Method:
Cut the chicken into bite-size pieces and season with salt and pepper. Slice the leek into diagonal strips.
In a lightly oiled pan, stir fry the chicken and leek on a high heat. Once the chicken is cooked, add the ponzu to coat the chicken.
Garnish with chopped chives. Serve hot with rice.
