4 boneless, skinless chicken breast halves
1 large onion
2 medium zucchini
2 c sliced mushrooms
2 tbsp vegetable oil
6 tbsp soy sauce
4 tbsp butter
2 tsp lemon juice
3 tsp sesame seeds
6 c bean sprouts
salt & pepper

1) Before you begin cooking be sure that the chicken, onions, 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 then into long, thin strips, then cut across those strips 4 or 5 times to make bite size pieces that are 1 to 1 1/2 inch long.

2) Spread 1 Tbsp oil in a large frying pan over medium/high heat. Spread another Tbsp of oil in another pan over medium/high heat.

3) Begin by sautéing the sliced chicken in one of the pans. Add 1 Tbsp of soy sauce, 1 Tbsp butter, and a dash of salt and pepper to the chicken.

4) Add the onion and zucchini to the other pan. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt and pepper. Sauté the vegetables as long as the chicken is cooking, being sure to stir both pans often.

5) When the chicken has sautéed 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 Tbsp of soy sauce over the mushrooms, then add 1 Tbsp of butter plus a dash of salt and pepper. Continue to stir both pans.

6) After 6 to 8 minutes, or when the chicken is done, sprinkle 1 tsp 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) Pour the bean sprouts into the same pan in which you cooked the vegetables, and cook over high heat. Add 2 Tbsp soy sauce, 1 Tbsp butter, and a dash of salt and pepper.

8) Cook the sprouts for only a minute or two, or until they have tenderized. Just before you serve the sprouts, sprinkle 2 tsp of sesame seeds on them. Serve the sprouts next to the chicken and vegetables with mustard sauce and ginger sauce on the side.