Japanese Chicken and Stir fry + White Sauce

Half stick butter
1/4 cup Frank's Red Hot
1/2 cup Worcestershire sauce
2 tsp seasoning salt
pepper to taste


Marinate chicken in the sauce about 20 minutes. While you chop broccoli, red/yellow/green bell peppers, cook the chicken and all the sauce (won't really fry but will boil/simmer). Once chicken is cooked, add in veggies and cook to desired tenderness. Serve over steamed rice. Drizzle with extra sauce from pan.


Recipe source: Tasha Figueroa


Japanese Steakhouse White Sauce - Chuck's Easy Recipe

1-1/4 cup	Hellmann's mayonnaise *
1/4 cup	water
1 teaspoon	tomato paste
1 tablespoon	melted butter
1/2 teaspoon	garlic powder
1 teaspoon	sugar
1/4 teaspoon	paprika
dash	cayenne pepper

Using a fork or a whisk, blend all ingredients together thoroughly until well mixed and the sauce is smooth. Refrigerate overnight to allow flavors to blend. Bring to room temperature before serving.

The sauce will NOT taste right if you don't let it sit overnight. And please don't try to substitute ketchup for the tomato paste! The water is needed to bring this to the right consistency. 

I don't know how long this keeps in the refrigerator; I've kept it 7-10 days, but I always wind up eating it all before 10 days so after that - anyone's guess.


Recipe source: http://www.japanese-steakhouse-white-sauce.com/white-sauce-recipe.htm