Chicken and Bean Sprout Stir-fry with Yuzukosho

Simple but so delicious! Yuzukosho is the perfect condiment for adding zest to chicken. The bean sprouts add a nice crunchy texture to the dish, but don't forget to remove all of the tails!

Chicken and Bean Sprout Stir-fry with Yuzukosho
Photographed by Masaya Suzuki

Recipe by
Masami Kobayashi







Calorie count is per serving.

Ingredients (Serves 2)

  • 1 bag bean sprouts (250 g)
  • 1/2 bunch Chinese chives (50 g)
  • 1/2 chicken breast (skinless) (120 g net)
  • Vegetable oil
  • [A]

    • 1 tsp sake
    • 1/6 tsp salt
    • 1 tsp potato starch
    • 1 tsp vegetable oil
  • [B]

    • 1/2 tsp yuzukosho
    • 1 tsp soy sauce
    • 1/4 tsp salt



Pluck the tails off the bean sprouts and rinse briefly in water. Drain thoroughly. Cut the Chinese chives into 4 cm lengths.


Butterfly the chicken: split the chicken halfway through the middle, then spread the halves like butterfly wings to achieve a uniform thickness. Next, cut the chicken into shreds and mix thoroughly with [A]. Combine the ingredients for [B] and set aside.


Heat 1 tbsp of vegetable oil in a frying pan and stir-fry the chicken over medium heat. When the chicken changes color, add the bean sprouts, increase the heat to high and stir-fry for approx. 2 minutes.


Add in [B] and continue to stir-fry. Finally, add the chives and stir-fry briefly.