Sesame Lemon Chicken

Recipe Ingredients

6		Chicken breast - whole, skinned and boned
		Marinade
1		Garlic clove (large)
1/2		Ginger - fresh, peeled and halved
1/4 cup	59ml	Sherry - dry
2 tablespoons	30ml	Lemon juice
2 teaspoons	10ml	Cornstarch
1 tablespoon	15ml	Sesame oil - dark
1 tablespoon	15ml	Vegetable oil
		Sauce
1/3 cup	78ml	Lemon juice
1/4 cup	59ml	Sherry - dry
1/4 cup	59ml	Honey
1/4 cup	59ml	Chicken stock
2 tablespoons	30ml	Soy sauce - light
2 tablespoons	30ml	Soy sauce - dark
1 1/2 teaspoons	7.5ml	Salt
		Pepper - black
		Stir Fry
2 tablespoons	30ml	Peanut oil
2 tablespoons	30ml	Oriental sesame oil
7		Mushroom - black, dried (opt)
1/4 cup	27g / 1oz	Sesame seeds - toasted
2 cups	474ml	Lemon - scored, ends cut (small)- flat and sliced thin

Recipe Instructions

Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl. Soak dried mushrooms in hot water 30 minutes; drain well and shred.

For the Marinade; mince garlic and ginger in food processor. Add remaining ingredients and process 2 seconds. Pour over chicken, turning to coat. Cover and marinate 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally. For the Sauce; mix together all of the ingredients in a food processor until well-blended. Set aside.

NOTE: Marinade can be prepared up to 2 days ahead and refrigerated.

For the Stir-Fry; Heat wok or large skillet over high heat. Add 1 tablespoon each peanut and sesame oil. Add chicken and stir-fry quickly until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a bowl or large plate as they cook. Repeat with remaining oil and chicken.

NOTE: Recipe can be prepared ahead to this point.

Return all of chicken to wok, add mushrooms, sesame seeds, and sauce; stir-fry until heated through. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper.

Arrange on warmed serving platter.

Garnish with remaining lemon slices and serve with fluffy white rice.

Bon Appetit LIGHT AND EASY SPECIAL

Source:
Nancy Lee

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