Sesame lemon chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | pounds | Whole chicken breasts, skinned, boned, and |
| Halved horizontally (6 large breasts) | ||
| 1 | large | Garlic clove |
| 1 | Piece fresh ginger, 1/2-inch long, peeled and halved | |
| ¼ | cup | Dry sherry |
| 2 | tablespoons | Fresh lemon juice |
| 2 | teaspoons | Corn starch |
| 1 | teaspoon | Oriental sesame oil |
| 1 | teaspoon | Vegetable oil |
| ⅓ | cup | Fresh lemon juice |
| ¼ | cup | Dry sherry |
| ¼ | cup | Honey |
| ¼ | cup | Chicken stock |
| 2 | tablespoons | Light soy sauce |
| 2 | tablespoons | Dark soy sauce |
| 1½ | teaspoon | Salt |
| Freshly-ground black pepper | ||
| 2 | tablespoons | Peanut oil |
| 2 | tablespoons | Oriental sesame oil |
| 7 | Dried black Chinese mushrooms (optional) | |
| ¼ | cup | Sesame seeds, toasted |
| 2 | smalls | Lemons, scored, ends cut flat, and |
| Sliced thin | ||
Directions
MARINADE
SAUCE
STIR-FRY
Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl. Soak dried mushrooms in hot water for 30 minutes; drain well and shred.
For the Marinade; mince garlic and ginger in food processor. Add remaining ingredients and process for 2 seconds. Pour over chicken, turning to coat. Cover and marinate for 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.
Makes 8 servings.
[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.
Submitted By RICH HARPER On 07-30-95