Chicken Osaka - Thank you honey!

I am so lucky that I have a hubby that loves to cook....   I mean I do like to cook but mostly family recipes that I have learned to cook from my gramma.. She was such a great cook and I love to cook the recipes she used to.  My hubby is more of an experiment type cook, trying new recipes, making his own recipe.  I was busy last night making a couple salads for our daughters jewelry party she is having tonight, so he took over the kitchen and.... dinner was so yummy... 

I forgot to take photos, sorry...    So here is a recipe he found

*Sauce 1

Ginger Dressing (You will be cooking the chicken with this)

1/2 Cup Vegetable Oil

1/4 Cup Orange Juice (he used Sunny D since that is what I bought him, hehe)

2 Tablespoons Balsamic Vinegar

2 Tablespoons Grated Ginger

1 Tablespoon Soy Sauce

1 Tablespoon Dijon Mustard

1 Tablespoon Sugar

1 Clove Garlic, minced (optional)

2 Scallions, chopped (optional)

Combine all ingredients and mix together.

*Sauce 2

Osaka Sauce (The Dipping Sauce)

3 Tablespoons Soy Sauce

1/2 cup Lemon Juice 

2 Teaspoons Dry Mustard

3 Tablespoons Sugar

2 Tablespoons Sesame Oil

2 Tablespoons White or Rice Vinegar

1/3 Cup Vegetable Oil

Blend this together

Now that you have these two sauces made. Let's get to the cooking

You will need..............

1 1/2 to 2 Lbs. Chicken (or shrimp)

3 Tablespoons Vegetable Oil

2 to 3 Slices of Fresh Ginger (or grated ginger)

1/2 Lemon, Juiced and Zested

Chop up your chicken into bite sized pieces. Heat up your wok or deep pan.
Add your 3 Tablespoons of Vegetable Oil.
When the oil just starts to smoke add Chicken, Lemon juice, zest and Ginger.
Get the Chicken slightly browned then add Sauce No. 1 (the Ginger Dressing) Just enough to coat.
Heat through.

Serve over white rice.  We also poured some of Sauce 2 over the entire dish before we ate it.

Hope you enjoy.  Tina