Korean Style Chicken

This dish has WAY too much soy sauce for my preference, it was so salty!! Part of that could have been the MSG that was an ingredient.  I might try this again with less soy sauce and no Accent.

Korean Style Chicken

3 lb. chicken breasts, cut into 1/8-inch slices about 2" square

1/4 c. soy sauce

2 T sesame seeds

1/8 t. salt

1/8 t. pepper

1 green onion, chopped fine

1 clove garlic, chopped fine

1 t. peanut oil

1 T sugar

1 t. Accent [MSG]

1. Add soy sauce to the chicken.

2. Place sesame seeds in an iron skillet and heat until the seeds begin to swell up and pop. Put the seeds in the bottom of a wooden bowl along with the sale and, using the back of a large spoon, crush them as fine as possible [I used my ceramic mortar and wooden pestle]. Add the pepper, onion, garlic, peanut oil, sugar, and Accent.

3. Stir the chicken and the soy sauce into this mixture and let stand for 30 minutes.

4. Put mixture into a large skillet, cover, and cook over low heat until the chicken is tender.  If it becomes too dry during the cooking time, add a little water. Serve at once, piping hot. Serves 4.