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Sesame Chicken
Sesame Chicken
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Delicious Asian chicken stir-fry with soy, lemon, ginger, and rice wine marinade. Sautéed with mushrooms and green pepper in sesame oil, topped with toasted sesame seeds.
Ingredients:
  • 2 teaspoons cornstarch
  • 2 tablespoons rice wine
  • 1 tablespoon soy sauce
  • 1 dash hot pepper sauce
  • 1 tablespoon grated fresh ginger
  • 1 clove crushed garlic
  • 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 4 ounces fresh mushrooms, quartered
  • 1 green bell pepper, sliced
  • 4 green onions, sliced diagonally into 1/2 inch pieces
Instructions:
  • Combine cornstarch, wine or sherry, lemon juice, soy sauce, hot pepper sauce, ginger, and garlic in a bowl. Add chicken strips and refrigerate covered for 3 to 4 hours for a flavorful marinade.
  • Place sesame seeds in a wok or large skillet over medium heat. Dry-fry, shaking the pan, until seeds turn golden brown. Remove and set aside.
  • In the same wok or skillet, gently heat sesame oil and vegetable oil. Drain the chicken, saving the marinade, and stir-fry in batches until golden brown. Take out the chicken using a slotted spoon and keep it aside.
  • Stir-fry mushrooms and green bell pepper in the wok for 2 to 3 minutes. Add scallions and stir-fry for 1 more minute. Add chicken and reserved marinade, stir over medium high heat for 2 to 3 minutes until coated with glaze. Sprinkle with toasted sesame seeds and serve promptly.

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