Product used in this recipe
Season chicken with pepper.
Tear iceberg lettuce into bite-sized pieces by hand. Parboil asparagus in salt water, and cut diagonally.
Heat vegetable oil in a frying pan. Pan-fry both sides of the chicken from step 1. When cooked, season thoroughly with Ponzu Soy Sauce.
Cut the cooked chicken into bite-sized pieces.
Serve the chicken with cherry tomatoes, iceberg lettuce and parboiled asparagus. Pour the leftover sauce in the frying pan over the chicken.
Dashi Soy Sauce
Less Sodium Dashi Soy Sauce
Salmon Dashi Soy Sauce
Vegan Dashi Soy Sauce
Garlic Dashi Soy Sauce
Classic Dashi Soy Sauce
Classic Yuzu Soy Sauce
Salad Dressing
Ponzu Soy Sauce
Dashi Ponzu Soy Sauce
Teriyaki Soy Sauce
Nizakana Soy Sauce
Dashi Soup Base
Soup Base
Sashimi Soy Sauce
Soy Sauce
Usukuchi Soy Sauce
Udon Soup Base
Sweet Udon Soy Sauce
Shellfish Soup Base
Chili Dashi Soy Sauce
Iriko Dashi Vinegar
