Picnic

Banbanji (Chilled Chicken and Cucumber Salad) is for Dinner.

Banbanji (Chilled Chicken and Cucumber Salad) takes several minutes to prepare.

Banbanji (Chilled Chicken and Cucumber Salad) takes several minutes to cook.

Banbanji (Chilled Chicken and Cucumber Salad) makes 4 servings.

The ingredients for Banbanji (Chilled Chicken and Cucumber Salad) are:

2 chicken breasts
2-3 slices fresh ginger
1 btsp sake
1/2 tsp salt
1/4 lb bean sprout
1-2 cucumber
3 tbsp mirin
3 tbsp soy sauce
3 tbsp rice wine vinegar
1/2 c. sesame seeds

Here is how you make Banbanji (Chilled Chicken and Cucumber Salad):

Boil water in a pan. Add sake, salt, ginger and chicken in pan. Boil until cooked. Cool chickena nd tear into thin strips. Boil bean sprouts in pan for a min and drain. Cut cucumber into thin strips. Grind sesame seeds well and add soy sauce, mirin, rice wine vinegar. Stir the sauce well. Spread bean sprouts and cucumber on plate. Top with chicken and pour sauce over all of it.Number of Servings: 4Recipe submitted by SparkPeople user BREW99.

The nutritional information for Banbanji (Chilled Chicken and Cucumber Salad) is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 252.3

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 1,564.6 mg
• Total Carbs: 22.0 g
• Dietary Fiber: 5.1 g
• Protein: 20.2 g

Banbanji (Chilled Chicken and Cucumber Salad) is Asian cuisine.