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Korean Stir Fry Chicken


      2 cups cooked chicken, thinly sliced
      1/2 teaspoon ginger, ground
      1/2 teaspoon salt
      3 1/2 tablespoons soy sauce, divided
      2 tablespoons peanut oil
      3 tablespoons sesame seeds, toasted, crushed
      2 green onions, chopped fine
      1 garlic clove, minced
      1 1/2 cups fresh bean sprouts
      2 cups hot cooked rice


    In large bowl, mix together chicken, ginger, salt and 1/2 tablespoon of the soy sauce.

    In large frypan, place peanut oil and heat over medium high temperature. Add chicken  mixture and stir fry until chicken is opaque, about 3 minutes. Add sesame seed, onion, and  garlic, continuing to stir fry about 2 minutes. Add bean sprouts and stir just until  heated through, about 1 minute. Finally, gently stir in cooked rice and remaining 3  tablespoons soy sauce. Serve immediately.

    Note: To toast and crush sesame seed, place sesame seed in frypan over medium heat.  Stir and cook until golden, about 3 minutes. Crush with mortar and pestle or blend quickly  in blender.

    Note: Use short grain rice.

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