An authentic rendition of a sublime Asian dish. Chicken first steeps in soy, lemon, ginger and rice wine marinade, then is stir-fried with mushrooms and green pepper in sesame oil. Toasted sesame seeds add the final touch.
Calories
279 Calories
Recipe Instructions
Step 1
To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
Step 2
In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. Remove seeds and set aside.
Step 3
To same wok or skillet add sesame oil and vegetable oil and heat slowly. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
Step 4
Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. Sprinkle toasted sesame seeds on top and serve immediately.
Ingredients
1 tablespoon lemon juice
2 teaspoons cornstarch
2 tablespoons vegetable oil
1 clove crushed garlic
2 tablespoons sesame seeds
1 dash hot pepper sauce
1 tablespoon soy sauce
1 tablespoon sesame oil
1 green bell pepper, sliced
4 green onions, sliced diagonally into 1/2 inch pieces
1 tablespoon grated fresh ginger
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
