3 tbsps japanese dark soy sauce
1 1/2 tbsps sugar
2 cloves garlic,peeled & crushed
1" peice ginger,peeled & grated
2 spring onions cit in thin rounds
1 tbsp roasted & lightly crushed sesame seeds
Freshly ground black pepper
2 tbsps sesame oil
2 tbsps dry sherry or sake
12 oz boned free range chicken breast
1 tbsp vegetable oil
4 large mushrooms, thickly sliced
2 fresh hot green chillies,deseeded
& cut in 1/2 " segments
Instructions...
1) Combine the soy sauce, sugar, garlic, ginger,spring
onions,sesame seeds , black pepper, sesame oil and dry
sherry in a bowl and mix well.
2) Cut the chicken breasts at an angle crossways to get
wide 1/8 " thick slices. Use a meat pounder to flatten
the slices a little more.Put in a flat layer on the
bottom of a shallow bowl. Cover the peices with some of
the sauce. Do all the chicken peices in this way and set
aside for at least an hour.
3) When ready to eat heat the il in a wide non-stick frying
pan over a high heat. When the oil is hot put in the
chicken in a single layer, laying them out flat. Reserve
the marinade.Cook for about a minute on each side until
lightly browned. Remove and keep warm.
4) Put the mushrooms and chillies into the frying pan and
pour over the marinade. Stir and cook for one minute.
Pour over the chicken and serve immedietely with rice or
noodles.
