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Japanese Amazu Chicken
Japanese Amazu Chicken
Ingredients 3 lightly beaten eggs 3/4 c cornstarch 4 boneless skinless chicken -breast ha (about 1 lb. total); cut -into strips 1/3 c cooking oil 4 c fresh bean sprouts 1 sm cucumber 1/3 c thinly sliced radishes 3 tb sliced green onions Toasted sesame seeds Finely chopped red sweet -pepper Hot cooked spaghetti or -linguine; optional AMAZU SAUCE 1/4 c soy sauce 1/4 c sugar 1/4 c rice or white vinegar 1 tb toasted sesame oil |
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Combine eggs and cornstarch. Dip the chicken into mixture, coating well. In
a large skillet, hear oil over medium-high heat. Add chicken, half at a
time; cook 5 minutes or until browned. Drain; keep warm. Cook bean sprouts
in a large amount of boiling water for 3 minutes; drain. Use a vegetable
peeler to slice cucumber into long thin strips.
Toss together bean sprouts, cucumber, radishes, and green onions; arrange
chicken on top. Drizzle with Amazu Sauce. Garnish with sesame seeds and red
pepper. Serve over cooked pasta, if desired.
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