Sunday, February 6, 2011

Chicken/Shrimp Osaka

  • 1 1/2 lbs chicken cut into bite-sized pieces OR 1 1/2 lbs shrimp peeled and cleaned
  • 1 T oil (I use olive oil)
  • 2-3 slices ginger
  • 3 slices of fresh lemon
  • 3 T soy sauce
  • 1/2 c fresh lemon juice
  • 2 t ground dry mustard (in the spice section of the grocery store)
  • 3 T sugar
  • 2 T sesame oil
  • 2 T white vinegar
  • 1/4 c oil (I use olive oil)
  • 2 t cornstarch
  • 1/4 c milk
  1. Heat large frying pan, add oil.  When oil is hot, add shrimp/chicken, ginger, and lemon slices.  Stir fry on medium heat until chicken/shrimp is cooked through.  Drain any remaining liquid and remove/discard lemon and ginger slices.
  2. Blend soy sauce, lemon juice, dry mustard, sugar, sesame oil, vinegar, and oil until smooth. Add to chicken/shrimp.  Continue cooking on medium heat for 1 minute.
  3. In a small bowl, stir and dissolve cornstarch in the milk so there are no lumps.  Add to the chicken/shrimp and sauce.  Continue cooking on medium for another 3-5 minutes until sauce thickens.
  4. Serve over rice.  Serves 4.
If you've ever tried this at the Mustard Seed and enjoyed it, you will L.O.V.E. this recipe and also flip-out at how easy it is to make.  When I make this for dinner club or a large crowd, I actually cook chicken/lemon/ginger slices in an 8 qt stockpot so there's plenty of room.  This is a huge hit in my family - Emma loves it too!  Try serving with this thai cucumber salad - delicious!

No comments:

Post a Comment