3 slices bacon
1 pound thinly sliced onions
1 cup ketchup
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon brown sugar
1 teaspoon chopped fresh ginger root
1 tablespoon cornstarch
3 tablespoons mustard oil
Place bacon in a large, shallow skillet. Cook over medium heat until crisp. Drain, crumble and set aside. In a separate large mixing bowl, mix ketchup, soy sauce, vegetable oil, brown sugar, ginger, cornstarch, mustard oil and green onions.
Fry chicken in skillet up to about 5 minutes on each side. Fill each breast with about 1/2 cup sauce and sprinkle with cooked bacon. Serve hot on duck legs or flat or foil platters.