The New and Improved Chicken Osaka

This is by far my favorite! I have adapted the recipe from many but mainly from the one that the Spokane Dinner Club posted. The secret is the wasabi in the Osaka sauce.

Ingredients:

• 1 1/2 lbs chicken cut into bite-sized pieces 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
• 1 T ground dry mustard (Coleman’s is the best)
• 3 T sugar
• 2 T sesame oil
• 2 T white vinegar
• 1 T wasabi paste
• 1/4 c oil (I use olive oil)
• 1/4 c milk

Directions:

1. Heat large frying pan, add oil.  When oil is hot, add chicken, ginger, and lemon slices.  Stir fry on medium heat until chicken is cooked through.  Drain any remaining liquid and remove/discard lemon and ginger slices.
2. Blend soy sauce, lemon juice, dry mustard, sugar, sesame oil, vinegar, and oil until smooth. Add a little to the chicken. Continue cooking on low heat for a few more minutes.
3. Serve the remaining sauce on the side. I love to add it to rice.