Courgette and Chicken with Salt Sauce

1. 1

   Slice the courgette into quarter-rounds, and cut the chicken into bite size pieces.

2. 2

   Finely chop the garlic.

3. 3

   Heat oil in a pan, and stir-fry the garlic until aromatic.

4. 4

   Cook the chicken skin side down until golden brown.

5. 5

   Turn over and cook the other side.

6. 6

   When the chicken is half cooked, add the courgette.

7. 7

   Season with sake and salt.

8. 8

   When the courgette becomes translucent, add pepper and sesame oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.