Put rice on to cook
Special Sauce (make first)
2 Tbl sugar
1/4 c water
1 Tbl soy sauce
1 Tbl rice wine vinegar
1 Tbl ketchup
1 1/2 tsp lemon juice
1 1/2 tsp hot mustard
1 tsp hot water
1-2 tsp garlic and red chile paste
Dissolve sugar in water in a small bowl. Add soy sauce, rice whine vinegar, ketchup and lemon juice. Mix well and refrigerate until rest is ready. Then compine hot water with hot mustard and add to rest. Serve garlic and red chile paste next to it to be added to individual desired spiceyness.
Ingredients (make second)
3 Tbl oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbl chopped onions
1 tsp minced garlic
4-5 leaves lettuce
Bring 1 Tbl oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min per side or done. Remove chicken from pan and cool. Keep oil in pan.
As chicken cools, chop water chestnuts and mushrooms to about the sice of small peas. Prepare stir fry sauce.
Stir Fry Sauce
2 Tbl soy sauce
2 Tbl brown sugar
1/2 tsp rice wine vinegar
Mix soy sauce, brown sugar and rice vinegar together in a small bowl. When chicken is cool, chop it same as mushrooms. Heat pan again. Add another Tbl of oil. Add chicken, garlic, onions. water chestnuts and mushrooms to pan. Add stir fry sauce to pand and saute for a couple minutes and serve with lettuce leaves. Top with Special Sauce.
2 comments:
This was really quick, even with all of the chopping it only took about a half hour.
It was also really good, even my kids liked it, which is rare with mushrooms. We give it a 4 1/2 stars. We docked it a little because it is very bland looking with everything just a light brown color. I was wondering whether adding red bell peppers and carrots would change the taste too much, because it would probably look better to have them and top it with sliced green onions.
By the way, I wouldn't serve the lettuce under the hot meat, it wilts it.
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