Japanese chicken with nori and cucumber

Cut the chicken loins in half lengthwise. Spoon the chicken and teriyaki sauce together in a container. Marinate the chicken in the refrigerator for at least 1 hour.

Cut the spring onion in three and then into long narrow strips. Fill a container with water and ice cubes. Place the spring onions until the strips start to curl.

Cut the cucumber in half and halve each piece in length. Remove the seeds from the cucumber halves with a spoon.

Then cut the halves into long narrow strips. Cut the nori leaf in half, roll it up and cut it into thin strips. Spoon the nori, cucumber, rice vinegar and the remaining 2 tbsp oil in a bowl and add salt and pepper to taste. Heat 2 tbsp oil in the stir-fry stir-fry and cook the chicken in approx. 4 min.

Spoon a small chicken and salad on each plate. Dab the strips of spring onions with kitchen paper dry and place them on the chicken. Pipe a little wasabi in 4 small dishes and place them on the plates.