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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish is the real deal, with sesame seeds and oil, veggies, rice wine and spices. A marinated stir-fry chicken dish that will loudly proclaim, 'Open, Sesame!' to your delighted taste buds. 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 1/2 inch pieces |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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