Peanut Powered Recipes

Sesame Lemon Chicken

  • 6 boneless chicken breasts, skinned
  • 1 garlic clove
  • 1/2 inch fresh ginger, peeled and halved
  • 1/4 cup Dry Sherry
  • 2 tablespoons lemon juice
  • 2 teaspoons cornstarch
  • 1 teaspoon dark sesame oil
  • 1 teaspoon peanut oil

For the Sauce

  • 1/3 cup lemon juice
  • 1/4 cup Dry Sherry
  • 1/4 cup honey
  • 1/4 cup chicken stock
  • 4 tablespoons soy sauce
  • 1 egg white
  • 1/2 C flour
  • 1/2 C cornstarch
  • 1/4 C sesame seeds
  • 1/4 C peanut oil
  • 1/4 C sesame seed oil
  • 2 Sm lemons; — scored, ends cut — Flat, & Sliced Thin

Partially freeze chicken and slice against the grain. Transfer to a deep, medium bowl.

For the 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.

For the 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.)

For the Frying; dip chicken pieces in egg white and then dredge in flour, cornstarch, sesame seed mixture. Fry in sesame seed & peanut oil until golden and tender. Don’t crowd the fry pan. Remove pieces as done and keep warm.

For the Stir-Fry; Remove all but 1 Tbs of oil from the pan. Return chicken to the pan, add sauce; stir-fry until heated through and sauce begins to caramelize. 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 1/4 c of sesame seeds and serve with rice.