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1/2 kilo (500 grams) Chicken breast, skinless, filleted, cut into thin strips
2 teaspoons (10 ml) Soy sauce
4 1/2 Tablespoons (34 grams) Cornstarch for breading
3/4 cup (180 ml) Cooking oil
1 teaspoon (5 grams) Garlic, minced
5 teaspoons (15 grams) Celery leaves, chopped
3/4 cup (180 ml) Chicken broth
2 Tablespoons (30 ml) Rice wine
5 teaspoons (25 grams) Sugar, refined
1 teaspoon (5 grams) Salt
4 teaspoons (20 ml) Lemon juice with grated lemon rind
1/2 pack (5.5 grams) AJI-NO-MOTO® Umami Seasoning
1/8 teaspoon (0.3 grams) Pepper, black, ground
1/2 Tablespoon (3.0 grams) Cornstarch, diluted in 1 Tablespoon water

Reduced sodium by 31%
Original sodium content: 2 teaspoons (10 grams) Salt


Nutrition Facts
Calories per serving (kcal) 322
Carbohydrates (g) 8.5
Proteins (g) 13.7
Fat (g) 25.5
Dietary Fiber (g) 0.4
Calcium (mg) 25.8
Iron (mg) 0.9
Sodium (mg) 382.2

Good to Know Nutrition Facts!

Chicken is rich in phosphorus, an essential mineral that supports your teeth and bones, as well as kidney, liver, and central nervous system.

Preparation time: 30 minutes
Cooking time: 25 minutes


  1. MARINATE. In a bowl combine chicken and soy sauce. Mix well and marinate for at least 3-5 minutes.
  2. DREDGE & FRY. Remove chicken from the marinade mixture, dredge in cornstarch. Heat oil in a pan and fry coated chicken until color turns light brown. Drain and set aside.
  3. SAUTÉ. Drain excess oil from the pan until about 1 tablespoon is left. Sauté garlic and the celery leaves. Pour in chicken broth and rice wine. Add sugar, salt and lemon juice and rind. Mix well.
  4. SEASON. Add AJI-NO-MOTO®, and pepper, mix well. Add cornstarch mixture and cook for another minute.
  5. SERVE. Transfer to a serving bowl, serve and enjoy.

Makes 8 servings
Serving size: 1 cup (105 g)

Cooking Tips

You may add cornstarch mixture if you want a thicker consistency for the sauce.

Product Used

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