• Chicken breast ( sassimi)4
• Bell peppers4-5
• Potato starch2 tbsp
• ★Soy sauce1 tbsp minus 1 tsp
• ★Mayonnaise2 tbsp minus 1 tsp
• ★Black peppera pinch
• Sake1 tbsp

1. 1

   Remove the tendons from the 4 chicken breasts and cut into bite-sized pieces. Season with sake and soy sauce (to taste, not included in the main amounts).

2. 2

   Discard excess marinade and coat with 2 tbsp potato starch, mixing well.

3. 3

   Heat oil in a frying pan over medium heat and cook the chicken. Don't rush to break it apart—wait for it to naturally separate when cooked through.

4. 4

   When mostly cooked, add the roughly chopped 4-5 bell peppers and drizzle in 1 tbsp sake. Stir-fry briefly.

5. 5

   Once the bell peppers are cooked through, add the ★ seasonings and mix well until everything is evenly coated. Remove from heat and serve.

6. 6

   Tip: Don't overcook the chicken breast or it will become dry. Stop cooking when slightly browned for a juicy result. Adjust the seasonings to coat everything evenly.

Chicken breast becomes dry if overcooked, so remove from heat when lightly browned for a juicy finish. Adjust the seasonings so they coat everything evenly.

• Calories210 kcal
• Protein24 g
• Fat9 g
• Carbs8 g
• Sodium0.9 g