Osaka Chicken

Do you ever eat out and think- I should make this dish at home? Well, this is one of those recipes. And it tastes even better homemade. It does require a bit of time to prep as there are two different sauces, one to cook the chicken in and another to dip and drizzle. But it is well worth the effort. Delicious and flavorful, this dish is a big hit in our family. This is a great recipe to enlist a little help! Get one person making sauces, one person chopping veggies and another chopping the chicken. Many hands make light work! :) 

For a serving of 4 you will need:

1 to 2 lbs of chicken, cut up in into bite sized pieces.
2-3 carrots, peeled and shredded
2 cucumbers peeled and diced
1-2 celery stocks, diced
Brown Rice

For Sauce #1  (cooking sauce):
Combine the following ingredients and blend well with stick blender:

1/2 cup oil
1/4 cup orange juice
2 tablespoons balsamic vinegar
2 tablespoons grated  fresh ginger
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1 tablespoon sugar
1 garlic clove, minced
2 scallions, chopped

For Sauce #2 (Dipping Sauce):
Combine the following ingredients and blend well with stick blender:

3 tablespoons soy sauce
Juice of one small lemon or half of a large
2 teaspoons Coleman’s Dry Mustard
3 tablespoons sugar
2 tablespoons sesame oil
2 tablespoons white vinegar, or rice vinegar
1/3 cup oil

Step one, start your rice. If you use a rice cooker its nice to get it started and forget about it until it's time to eat.
Next step, make the sauces. Combine all ingredients for sauce 1 in a deep bowl or large cup and blend together using a stick blender. Set aside. Do the same with sauce 2. Remember which sauce is which! Once I finish sauce #2 I like to pour it into a small pitcher (a creamer works great!). That way it is ready to go when it's time to eat, and I now know which sauce is which. 
Next, heat up frying pan or wok with oil. Add chicken and brown. Once slightly cooked add about half of the sauce #1 (cooking sauce) and continue to cook. Not moving chicken very often so that it browns nicely and gets a bit crisp on the outside. Once it is nearly done cooking add the rest of the sauce. Stir to coat. Turn off heat.

Next, Toss vegetables in a bowl.

Every thing should be ready at this point. You've got your chicken, your rice,  your salad and the dipping sauce. Dish a little of each onto a plate and drizzle with sauce #2.

Recipe adapted from the mustard seed cafe menu. 


Looking to change things up a bit? Try with rice noodles and whatever veggies you have on hand, or want to try!

What you will need:

one 14oz package of rice noodles (Pad Thai noodles)

whatever veggies and meat you want to try (I did 2 sliced green onions and 2 cups (chopped) red kale

What you will do:

Boil noodles per directions on back of package. Once noodles are cooked, drain and rinse with cool water, set aside.
Next cook your meat, same as above directions, and set aside.
Heat 1-2 tablespoons oil in wok and add vegetables, stirring occasionally. Once tender (2-3 minutes, depending on vegetable) remove from wok and add cooked rice noodles. On low heat, using cooking chopsticks or salad tongs, mix Sauce 2 into rice noodles, being sure to coat all noodles thoroughly. Next, add meat and mix again. Once meat is completely incorporated, add the sautéed vegetables. Give one last mix, allowing noodles to heat through completely. Garnish with sliced green onion and sesame seeds, and serve immediately!