Chicken and Green Pepper Salad

• 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)

1. Boil water in a pot and add bean sprouts.
2. Boil for 1 min.
3. Drain, squeeze water and chill.
4. Salt & pepper the chicken lightly and place it on a microwavable dish.
5. Sprinkle Sake over the chicken, wrap and microwave it for 5 min (or until the chicken is fully cooked).
6. Thinly slice green peppers.
7. When chicken is done, let it cool and cut into bite-size pieces.
8. (If you have time to chill the chicken in a fridge, it tastes better.)
9. Add chilled bean sprouts, sliced green pepper and chicken in a bowl.
10. Add some salad dressing of your choice and mix well.
11. Notes: My personal favorite is this PIETRO dressings!
12. But when I use this, I usually add some rice vinegar to add more vinegary flavor to the salad.

chicken thigh, green bell peppers, sprouts, tomatoes

Taken from cookpad.com/us/recipes/275975-chicken-and-green-pepper-salad (may not work)