Directions

1. 1. Before you begin cooking be sure that the chicken, onion, zucchini, and mushrooms have been sliced into bite-size pieces. For the onion, slice it as if you were making onion rings, then quarter those slices. For the zucchini, first slice them into long, thin strips, then cut across those strips four or five times to make bite-size pieces that are 1 to 1 1/2 inches long.
2. 2. Spread 1 tablespoon of oil in a large frying pan over medium/ high heat. Spread another tablespoon of oil in another pan over medium/high heat.
3. 3. Begin by saucing the sliced chicken in one of the pans. Add 1 tablespoon of soy sauce, 1 tablespoon of butter, and a dash of salt and pepper to the chicken.
4. 4. Add the onion and zucchini to the other pan. Add 2 tablespoons soy sauce, 1 tablespoon butter, and a dash of salt and pepper. Sauce the vegetables as long as the chicken is cooking, being sure to stir both pans often.
5. 5. When the chicken has sauced for about 2 minutes or when it appears white on all sides, slide the meat to one side of the pan, pour lemon juice on it, then add the mushrooms to the other side of the pan. Pour 1 tablespoon of the soy sauce over the mushrooms, then add 1 tablespoon of butter plus a dash of salt and pepper. Continue to stir both pans.
6. 6. After 6 to 8 minutes, or when the chicken is done, sprinkle 1 teaspoon of sesame seeds over the chicken, then mix the chicken with the mushrooms. Spoon the chicken mixture in four even portions on four plates next to four even portions of the vegetables from the other pan.
7. 7. Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 tablespoons soy sauce, 1 tablespoon butter, and a dash of salt and pepper.
8. 8. Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 teaspoons of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.