Food and Cooking : Chicken stir-fry on japanese rice pancakes

Food and Cooking : Chicken stir-fry on japanese rice pancakes
Serves 4 
Prep 20 minutes Cook 20 minutes (plus 30 minutes chilling time)

1 tablespoon vegetable oil
750g chicken breast fillets, thinly sliced
1 medium brown onion, chopped
2 cm piece fresh ginger, peeled. finely grated
1/2  cup Japanese yakitori sauce
4 green onions, sliced barbecue sauce and mayonnaise, to serve
Japanese rice pancakes
1 cup Japanese sushi rice
1 egg, lightly beaten
1 tablespoon tamari sauce
2 green onions, thinly sliced
2 tablespoons plain flour
1/4 cup vegetable oil

1 Make Japanese rice pancakes Cook rice following packet directions. Cool. Stir in egg, tamari, green onion and flour. Shape mixture into four 2cm—thick (11cm diameter) pancakes. Place on a baking tray lined with baking paper. Cover with plastic wrap. Refrigerate for 30 minutes.

2 Heat oil in a large, deep frying pan over medium-high heat. Cook pancakes. in batches, for 3 minutes each side or until browned and heated through.

3 Meanwhile, heata wok over high heat. Add oil. Swirl to coat. Stir-fry chicken, in batches, for 2 to  3 minutes or until browned. Transfer to a bowl. Add brown onion and ginger. Stir-fry for 1 minute. Return chiken to wok with sauce. Stir-fry for 2 to 3 minutes or until sauce is hot and chicken is  cooked through. Stir in green onion.

4 Serve chicken with rice pancakes, barbecue sauce and mayonnaise.