• 4 1/4 tablespoons of soy sauce
• * 6 tablespoons of water
• * 9 tablespoons of mirin
• * 4 teaspoons of sugar
• * 1 pound of chicken breasts - boneless
• * 1/2 cup of flour
• * 4 tablespoons of vegetable oil
• * 8 green onions

1. In a small sauce mix together soy sauce, water, mirin, and sugar; bring to a simmer and cook for 3 minutes while the chicken is cooking.
2. Wash and cut the scallions into 1 inch pieces and set them aside.
3. Cut up 1 pound of chicken into bite sizes
4. Put ½ cup of flour in a zip lock bag and then add the bite size pieces of chicken.
5. Give the bag a good shake to be sure all the chicken pieces are coated with the flour.
6. Then shake the chicken out in a mesh colander.
7. Throw away the leftover flour
8. Add 4 Tablespoons of oil (vegetable, corn or peanut) to a wok or large fry pan and heat it up on medium high heat. Then add the chicken.
9. Quickly brown the chicken in the oil. Keep stirring and moving the chicken around the pan until it is cooked through. That should take about 3-4 minutes.
10. Pour the simmering sauce over the chicken and cook it all together until the sauce thickens. That will take about another 2-3 minutes.
11. Add the cut scallions and let it continue cooking for another 30 seconds.
12. Serve the chicken on top of cooked rice.

Normally, stir-fry cooking takes just a few minutes to cook, but FOREVER to chop all the fresh vegetables that go into it! The reason why I like this particular stir-fry chicken recipe is that there are only two ingredients that need cutting; the chicken and scallions (green onions).