Sesame Lemon Chicken
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Sesame Lemon Chicken
  Lemon    Chicken    Chinese  
Last updated 6/12/2012 1:22:38 AM. Recipe ID 55364. Report a problem with this recipe.
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      Title: Sesame lemon chicken
 Categories: Chicken, Chinese
      Yield: 8 Servings
      6    Chicken breast, whole;
           -skinned, boned, & halved

      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

    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

      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.

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Recipe ID 55364 (Apr 03, 2005)

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