Sesame Chicken

Sesame Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons cornstarch

  • 2

    tablespoons rice wine

  • 1

    tablespoon lemon juice

  • 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 ½ inch pieces

Directions

Directions 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. 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. 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. 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.


Nutrition

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