Roy found this recipe in the New York Daily News. I've made a few changes along the way but it remains one of our absolute favorites.
And if anyone can tell me how to work with the translucent spring roll wrappers, I'll send you a signed copy of my latest book!
Chicken, boneless breast cut into bite-sized pieces (maybe 2 breasts?)
Zucchini, sliced on the diagonal
Celery, sliced on the diagonal
Onion, sliced thin on the diagonal
Green pepper, sliced thin
Red pepper, sliced thin
Yoshida's Original Sauce (the Ginger Garlic is great too)
Spring wrapper or flour tortillas or even large lettuce leaves!
(The amounts are really up to you. And don't hesitate to add or subtract vegetables.)
Place the cut-up chicken into a non-reactive bowl or Zip-Loc bag. Add approximately 1/4 cup of Yoshida's Sauce. Marinate for at least 2 hours. (The recipe said twenty minutes was more than enough but I disagree.)
Get out a nice big skillet or wok. Add two tablespoons peanut oil. Once the oil has reached the right temperature, add chicken in small batches. Quickly stir fry and remove to a clean bowl.
When you finish cooking the chicken, add a dash more oil to the pan, ginger, and garlic. As soon as the ginger and garlic begin to sizzle (and you can smell the heavenly aroma) add the vegetables. Toss and stir and move around until they begin to wilt. Add maybe another 1/4 cup Yoshida's Sauce. Stir and toss and move around until it all wilts just a little more. Return cooked chicken to pan. Stir and toss and - oh, you know what to do. Cook for maybe five or ten minutes.
You can serve it in spring wrappers or flour tortillas or even large lettuce leaves. We had a little luck with Bibb (it's very pliable) but most of the time I use flour tortillas. It sounds strange but it works. My husband sometimes eats this as a warm salad (sounds even stranger, doesn't it?) mounded up on a bed of lettuce.