Yield: 4 Servings
1 4 skinless boneless chicken breast halves
1 lg Onion
2 md Zucchini
2 c Mushroom
2 TB Vegetable Oil
6 TB Soy Sauce
4 TB Butter
: Salt
: Pepper
2 ts Lemon Juice
3 ts Sesame Seeds
6 c Bean Sprouts
: Mustard Sauce
: Ginger Sauce
Slice chicken, onion, zucchini and mushrooms into bite-size pieces.
Spread 1 tbsp oil in a large frying pan over medium high. Spread
another tbsp oil in another pan over medium high heat. Begin by
sauteing the sliced chicken into one of the pans. Add 1 tbsp soy
sauce, 1 tbsp butter and a dash of salt and pepper to the chicken.
Add the onion and zucchini to the other pan. Add 2 tbsp soy sauce, 1
tbsp butter and a dash of salt and pepper. Saute the vegetables as
long as the chicken is cooking, being sure to stir both pan often.
When the chicken has sauteed for about 2 minutes or when it appears
white on all sides, slide the meat to one side of the pan, pour lemon
juice on it, then add the mushrooms to the other side of the pan.
Pour 1 tbsp of the soy sauce over the mushrooms, then add 1 tbsp
butter plus a dash of salt and pepper. Continue to stir both pans.
After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp
sesame seeds over the chicken, then mix the chicken with the
mushrooms. Spoon the chicken mixture in 4 even portions on 4 plates
next to 4 even portions of the vegetables from the other pan. Pour
the bean sprouts into the same pan in which you cooked the vegetables
and cook over high heat. Add 2 tbsp soy sauce, 1 tbsp butter and a
dash of salt and pepper. Cook the sprouts for only a minute or two,
or until they have tenderized. Just before you serve the sprouts,
sprinkle 2 tsp sesame seeds on them. Serve the sprouts next to the
chicken and vegetables with mustard sauce and ginger sauce on the
side.
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