- 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
- 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.
- 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.
- 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.
- 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!