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This recipe can be found in the Kikkoman cookbook.


  • 1 whole chicken breast, split
  • 2 Cups water
  • 4 Tbls. Kikkoman Soy Sauce, divided
  • Boiling Water
  • 3/4 lb. fresh bean sprouts
  • 1 carrot, peeled and shredded
  • 1/2 Cup green onions, slivered
  • 2 Tbbls. minced fresh parsley
  • 1/4 Cup vinegar
  • 2 tsp. sugar


  • Simmer chicken in mixture of 2 Cups water and 1 Tbls. soy sauce in covered saucepan 15 minutes, or until chicken is tender. Meanwhile, pour boiling over bean sprouts. Drain; cool under cold water and drain thoroughly. Remove chicken and cool, (Refrigerate stock for another use, if desired.) Skin and bone chicken; shred meat with fingers into large bowl. Add bean sprouts, carrot, green onions and parsley. Blend vinegar, remaining 3 Tbls. soy sauce and sugar, stirring until sugar dissolves. Pour over chicken and vegetables; toss to coat all ingredients. Cover and refrigerate 1 hour, just before serving toss ingredients.

Categories: Asian 
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