Side Pannel
Sesame Lemon Chicken
Sesame Lemon Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 6 Chicken breast, whole;
- -skinned, boned, & halved
- -horizontally
Directions
MARINADE
1 lg Garlic clove
1/2 Ginger, fresh, inch;
-peeled & halved
1/4 c Sherry, dry
2 tb Lemon juice
2 ts Cornstarch
1 ts Sesame oil, dark
1 ts Vegetable oil
SAUCE
1/3 c Lemon juice
1/4 c Sherry, dry
1/4 c Honey
1/4 c Chicken stock
2 tb Soy sauce, light
2 tb Soy sauce, dark
1 1/2 ts Salt
Pepper, black
STIR-FRY
2 tb Peanut oil
2 tb Oriental sesame oil
7 Mushroom, black, dried (opt)
1/4 c Sesame seeds; toasted
2 sm Lemon; scored, ends cut
-flat, & sliced thin
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 temperat-ure 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 wuth remaining lemon slices and
serve with fluffy white rice.
Bon Appetit LIGHT AND EASY SPECIAL P52
1 lg Garlic clove
1/2 Ginger, fresh, inch;
-peeled & halved
1/4 c Sherry, dry
2 tb Lemon juice
2 ts Cornstarch
1 ts Sesame oil, dark
1 ts Vegetable oil
SAUCE
1/3 c Lemon juice
1/4 c Sherry, dry
1/4 c Honey
1/4 c Chicken stock
2 tb Soy sauce, light
2 tb Soy sauce, dark
1 1/2 ts Salt
Pepper, black
STIR-FRY
2 tb Peanut oil
2 tb Oriental sesame oil
7 Mushroom, black, dried (opt)
1/4 c Sesame seeds; toasted
2 sm Lemon; scored, ends cut
-flat, & sliced thin
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 temperat-ure 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 wuth remaining lemon slices and
serve with fluffy white rice.
Bon Appetit LIGHT AND EASY SPECIAL P52
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