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.
Recipe by: Top Secret Restaurant Recipes by Todd WIlbur
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on May
11, 1998
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