INGREDIENTS
1/2 lb
Chicken chests or 2 chicken thighs, boneless
1
Cucumber, small fresh
1
Half of a middle size carrot
1 tsp
Spring onion
1 tsp
Soy sauce, light
2
Bowls of leftover rice, small
1 tsp
Black pepper, powder
1 tsp
Corn starch
2 tsp
Salt
1 tbsp
Cooking oil
1 tsp
Cooking wine