Chicken Tenders and Pounded Cucumbers Seasoned with Yuzu Pepper

• 1 Cucumber
• 2 Chicken tenders
• 1 tsp Sake
• 2 tbsp Ponzu
• 1 tsp Soy sauce
• 1/2 tsp Sesame oil
• 1/2 tsp Yuzu pepper paste

1. Combine all of the ingredients to make the sauce.
2. Pound the cucumber with the handle of your knife, creating some cracks in the flesh.
3. Using your hands, break up the cucumber into bite-sized pieces, then blot excess moisture with a paper towel.
4. Remove the sinew from the chicken tenders, then chop into bite-sized pieces.
5. Pour sake over the chicken tenders, loosely wrap in plastic wrap, microwave for about 4 minutes, then let sit to allow the residual heat to cook it through.
6. After the chicken cools, discard the excess liquid, add the cucumbers and the sauce from Step 1, and toss.
7. For a variation on this recipe, see "Yuzu Pepper Flavored Japanese Leek and Chicken Tenders".

cucumber, chicken tenders, sake, ponzu, soy sauce, sesame oil, pepper

Taken from cookpad.com/us/recipes/158935-chicken-tenders-and-pounded-cucumbers-seasoned-with-yuzu-pepper (may not work)