Title: Sesame Lemon Chicken
Categories: Chicken Chinese Blank
Yield: 8 Servings

6		Chicken breasts; whole, skinned
		; and boned
		Marinade:
1	lg	Garlic clove
1/2		Inch ginger; fresh, peeled
		; and halved
1/4	c	Sherry; dry
2	tb	Lemon juice
2	ts	Cornstarch
1	tb	Sesame oil; dark
1	tb	Vegetable oil
		Sauce:
1/3	c	Lemon juice
1/4	c	Sherry; dry
1/4	c	Honey
1/4	c	Chicken stock
2	tb	Soy sauce; light
2	tb	Soy sauce; dark
1 1/2	ts	Salt
		Pepper; black
		Stir-fry:
2	tb	Peanut oil- divided
2	tb	Oriental sesame oil- divided
7		Mushrooms; black, dried
		; (optional)
1/4	c	Sesame seeds; toasted
2		Sma lemon; scored, ends cut
		Flat; and sliced thin

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.

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 temperature or up to 4 hours in refrigerator, stirring occasionally.

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.

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 with remaining lemon slices and serve with fluffy white rice.

Posted to MM-Recipes Digest V4 #6 by fatfree-request@fatfree.com on Aug 17, 1997

Recipe by: Bon Appetit Magazine's Light and Easy Cookbook p. 52

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