Sesame Lemon Chicken Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Chicken breast, whole, skinned, boned, & halved horizontally
MARINADE
1 large: Garlic clove,
1/2: Ginger, fresh, inch, peeled & halved
1/4 cup: Sherry, dry
2 tbsp: Lemon juice,
2 tsp: Cornstarch,
1 tsp: Sesame oil, dark
1 tsp: Vegetable oil,
SAUCE
1/3 cup: Lemon juice,
1/4 cup: Sherry, dry
1/4 cup: Honey,
1/4 cup: Chicken stock,
2 tbsp: Soy sauce, light
2 tbsp: Soy sauce, dark
1 1/2 tsp: Salt,
Pepper, black
STIR-FRY
2 tbsp: Peanut oil,
2 tbsp: Oriental sesame oil,
7: Mushroom, black, dried, opt
1/4 cup: Sesame seeds, toasted
2 small: Lemon, scored, ends cut flat, & sliced thin
Directions:
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
Source from luhu.jp
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
Source from luhu.jp