Chicken Breast, Ume and Cucumber Stir Fry

1. 1

   Cut the chicken breast into large bite-sized pieces, and coat with katakuriko.

2. 2

   Cut the cucumber into rolling slices, and pat dry with paper towels to remove the moisture on the surface.

3. 3

   Combine the cooking sake, chicken soup stock granules and soy sauce.

4. 4

   Remove the pit from the umeboshi, and chop the umeboshi until it turns into paste.

5. 5

   Add the umeboshi paste into the seasonings you combined.

6. 6

   Heat the sesame oil in a frying-pan, and cook the chicken breast until golden brown.

7. 7

   When it's cooked, remove from the pan and place on a plate.

8. 8

   Add more sesame oil in the frying-pan, and stir-fry the cucumber.

9. 9

   When the cucumber has browned, put the chicken breast back in the pan, and mix as if stir-frying.

10. 10

    Add the plum sauce you made at Step 3 into the pan to coat the meat and cucumber evenly.

11. 11

    Stir in the katakuriko slurry to thicken the sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.