-
1
Stir sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
-
2
Place toasted sesame seeds in small bowl; cool.
-
3
Mix in soy sauce, unseasoned rice vinegar, fresh lime juice, oriental sesame oil, and cayenne pepper.
-
4
Mix soy sauce, mirin, and sake in small bowl to blend; set stir-fry sauce aside.
-
5
(Dipping sauce and stir-fry sauce can be made 1 day ahead.
-
6
Cover separately and refrigerate.)
-
7
Place chicken slices in medium bowl; sprinkle with salt and pepper.
-
8
Add cornstarch and toss to coat.
-
9
Heat 2 tablespoons oriental sesame oil in large deep nonstick skillet over high heat.
-
10
Add chicken slices and saute until cooked through, about 4 minutes.
-
11
Using slotted spoon, transfer chicken slices to bowl.
-
12
Heat remaining 1 tablespoon oriental sesame oil in same nonstick skillet.
-
13
Add sliced red onion, red bell pepper strips, and carrot strips; saute 2 minutes.
-
14
Add both cabbages and bean sprouts; saute until vegetables are crisp-tender, about 2 minutes.
-
15
Return chicken slices to skillet.
-
16
Add stir-fry sauce and toss to coat.
-
17
Season stir-fry mixture to taste with salt and pepper.
-
18
Transfer mixture to strainer set over bowl to drain.
-
19
Arrange romaine lettuce leaves on serving platter.
-
20
Divide stir-fry mixture among leaves.
-
21
Sprinkle with chopped green onions and serve, passing dipping sauce separately.
-
22
*Unseasoned rice vinegar and mirin (sweet Japanese rice wine) are available at Japanese markets and in the Asian foods section of some supermarkets.
