| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Recipe submitted by Marie Rizzio, Traverse City, MI

Japanese Amazu Chicken

4 boneless, skinless chicken breast halves, cut into 1/2-inch strips
3 large eggs, lightly beaten
3/4 cup cornstarch
1/3 cup vegetable oil
4 cups fresh bean sprouts
1 small salad cucumber
1/3 cup thinly sliced radishes
3 tablespoons sliced green onions (tops reserved for garnish)
Amazu Sauce (recipe follows)
Toasted sesame seeds
Finely chopped red pepper

1. In large bowl, mix together eggs and cornstarch. Dip chicken strips into mixture, coating well.
2. In large nonstick frypan, place oil over medium high heat. Add chicken (half at a time) and cook about 5 minutes or until browned. Drain on paper towels and keep warm.
3. In large saucepan of boiling water, cook bean sprouts 3 minutes; drain.
4. Using vegetable peeler, cut cucumber into thin strips.
5. Toss together bean sprouts, cucumber, radishes and green onions; place on serving dish and arrange chicken on top. Drizzle with Amazu Sauce. Garnish with toasted sesame seeds, red pepper and green onion tops.

Makes 4 servings.

Amazu Sauce: In small bowl, mix together 1/4 cup soy sauce, 1/4 cup sugar, 1/4 cup rice vinegar and 1 tablespoon sesame oil; blend well.

Recipe provided courtesy of the National Chicken Council. Used with permission.