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Lychee Marinated Chicken with Sweet Ginger Mustard Sauce

1 boneless chicken breast, skin on
2 inner ribs of celery
4 scallions (green and white parts)
1/2 cup sliced water chestnuts, drained
1/4 cup toasted, sliced almonds
1 cup calrose rice

Chicken Marinade:
1/4 cup soy sauce
1 1/2 tbsp. lychee juice
1 tbsp. dry sherry or rice wine
1 tbsp. chili orange oil
1 tsp. sugar
1 scallion cut into 1 inch pieces then smashed
3 quarter sized coins of fresh ginger, smashed

Sweet Mustard Sauce:
1/4 cup pickled ginger juice
3 tbsp. Dijon mustard
1 tbsp. sugar
1 tbsp. 5 flavor oil or hot chile oil
1/2 cup peanut or corn oil
1/4 tsp. sea salt or to taste



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