1 1/2 pounds boneless, skinless chicken breast meat, cut into thin slices crosswise
2 tablespoons vegetable oil
2-3 slices fresh ginger root, cut crosswise
3 thin slices of fresh lemon, remove seeds
1 cup uncooked rice, cooked
Osaka Sauce:
3 tablespoons soy sauce
1/2 cup lemon juice, approx. 2 lemons
2 teaspoons Coleman's mustard
3 tablespoons sugar
2 tablespoons white vinegar
1/3 cup vegetable oil
Mix together all the ingredients for Osaka sauce.
To stir-fry the chicken, heat oil over medium-high heat. When hot, add the chicken, ginger root, and lemon slices. Fry until the chicken is done and no longer pink in the middle. Remove and discard the ginger root and lemon slices.
To assemble in individual bowls, first add some cooked rice, and top with stir-fried chicken, followed by some Osaka sauce. Enjoy
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a dish served at the Mustard Seed Restaurant and adapted from a recipe in The Taste of Home by Advanced Imaging
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