Chinese Lemon Chicken

Categories: Chicken

4 skinless chicken breasts, cut into thin strips
1 tbsp sesame seeds
2 tbsps peanut or vegetable oil
1 onion, thinly sliced
2 scallions, green parts only, thinly sliced on the diagonal, to garnish

marinade:
1 tbsp soy sauce
1 tbsp Chinese rice wine or dry sherry
2 tsps finely grated fresh ginger
2 garlic cloves, crushed
1 tsp cornstarch

sauce:
1/3 cup chicken stock
freshly squeezed juice and finaley grated zest from 1 large unwaxed lemon
3 tbsps honey
1 tbsp soy sauce
1 tsp toasted sesame oil
2 tsps cornstarch

Combine all the marinade ingredients in a bowl, stir in the chicken, cover, and marinate in the fridge for 20-30 minutes.
Meanwhile, to make the sauce, put all the ingredients in a bowl with 2 tablespoons cold water, stir to combine, and set aside.
Heat a wok or large skillet until hot, then add the sesame seed and dry-fry over medium heat for about 2 minutes, or until lightly toasted.
Remove from the wok and set aside.
Heat 1 1/2 tablespoons pf the oil in th ewok until very hot.
Add the chicken in 2 batches and stir-fty over high heat for 3-4 minutes until golden brown and well sealed all over.
Removce chicken from the wok and set aside
Add the remaining oil to the wok and add the onion.
Stir-fry for 2-3 minutes until softened and golden.
Pour in the sauce and bring to a boil, thne reduce the heat and simmer for minute.
Return the chicken to the wok and stir through the sauce.
Simmer for 2 minutes, or until the chicken is cooked through.
Remove from the heat.
Serve immediately over noodles or rice.
Sprinkle over the toasted sesame seeds and garnish with the scallions.

First Made:
2019-10-08

Yield:
4 servings