sesame chicken

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 2 tablespoons rice
• 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

Recipe

• to make marinade: in a nonporous dish or bowl blend cornstarch with or ; 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.