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Source: America's Favorite Food Associations

Japanese Amazu Chicken
Serve brown rice to round out this dish.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
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4 chicken breasts, boneless, skinless,halves, cut into 1/2-inch strips
3 large eggs, lightly beaten
3/4 cup cornstarch
1/3 cup Crisco® Vegetable Oil
4 cups bean sprouts, fresh
1 small cucumber
1/3 cup radishes, thinly sliced
3 tablespoons green onions, sliced (tops reserved for garnish)
Amazu Sauce, recipe follows
sesame seeds, toasted
red pepper, finely chopped

In large bowl, mix together eggs and cornstarch. Dip chicken strips into mixture, coating well. 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. In large saucepan of boiling water, cook bean sprouts about 3 minutes; drain. Using vegetable peeler, cut cucumber into thin strips. 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.

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.

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