JAPANESE AMAZU CHICKEN

INGREDIENTS

• 2 c. bean sprouts
• 1/2 cucumber
• 3 eggs, lightly beaten
• 1 c. cornstarch
• 1 c. vegetable oil
• 1 lb. boneless & skinless chicken breast halves, cut into strips

Amazu Sauce:

• 1/4 c. soy sauce
• 1/4 c. rice vinegar
• 1/4 c. sugar
• 2 tbsp. sesame oil

DIRECTIONS

1. In large pot of boiling water, cook bean sprouts for 3 minutes; drain.
2. Using vegetable peeler, cut cucumber into thin strips.
3. Toss together bean sprouts and cucumber; place on serving dish and set aside.
4. In large bowl, combine eggs and corn starch.
5. In skillet or frying pan, heat oil over medium-high heat.
6. Dip chicken pieces into corn starch mixture, place in hot oil and cook 6 to 7 minutes or until chicken is no longer pink inside.
7. Meanwhile, whisk together Amazu Sauce ingredients. Place chicken on top of bean sprouts and cucumber; drizzle with sauce.

YIELD: Four servings.