Chicken and Green Pepper Salad

Name: Chicken and Green Pepper Salad
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 300 g Chicken Thigh (a little over 1/2 pound); 3 Green Bell Peppers (if American ones, 1 is enough); 1 bag Bean Sprouts; 2 Tomatoes; 2 Tablespoons Sake (Japanese rice wine); Salad Dressings of your choice

mocomocodriveinn @cook_2532940

It's too hot outside and I don't have much appetite... But hey, you gotta eat and get energized to beat this heat! So here's a cool summer recipe for you to keep you cool and energized!

mocomocodriveinn @cook_2532940

It's too hot outside and I don't have much appetite... But hey, you gotta eat and get energized to beat this heat! So here's a cool summer recipe for you to keep you cool and energized!

Saved

Ingredients

15 mins

2 servings

300 gChicken Thigh (a little over 1/2 pound)
3Green Bell Peppers (if American ones, 1 is enough)
1 bagBean Sprouts
2Tomatoes
2 TablespoonsSake (Japanese rice wine)
Salad Dressings of your choice

Saved

Steps

15 mins

1

Boil water in a pot and add bean sprouts. Boil for 1 min. Drain, squeeze water and chill.
2

Salt & pepper the chicken lightly and place it on a microwavable dish. Sprinkle Sake over the chicken, wrap and microwave it for 5 min (or until the chicken is fully cooked).
3

Thinly slice green peppers.
4

When chicken is done, let it cool and cut into bite-size pieces. (If you have time to chill the chicken in a fridge, it tastes better.)
5

Add chilled bean sprouts, sliced green pepper and chicken in a bowl. Add some salad dressing of your choice and mix well.
6

Notes: My personal favorite is this PIETRO dressings! But when I use this, I usually add some rice vinegar to add more vinegary flavor to the salad.