Lemon and Sesame Chicken From Ultimate Chinese Recipes
4 boneless skinless chicken breast
1 egg white
2 tbsp sesame seeds
2 tbsp vegetable oil
1 onion sliced
1 tbsp brown sugar
finely grated lemon zest and juice of one lemon
3 tbsp lemon curd
7 oz can water chestnuts, drained
lemon zest, to garnish
1. Place the chicken breasts between 2 sheets of plastic wrap and pound with rolling pin to flatten. Slice the chicken into thin strips.
2. Whisk the egg white until light and foamy. Dip the chicken strips into the egg white, then coat in sesame seeds.
3. Heat the oil in a wok and stir-fry the onion for 2 mins. till softened.
4. Add the chicken to the wok and stir-fry 5 minutes or until the chicken turns golden.
5. Mix the sugar, lemon zest, lemon curd and add to the wok. Allow to bubble slightly.
6. Slice the water chestnuts thinly, add to the wok and cook for 2 minutes. Garnish with lemon zest and serve hot.
4 boneless skinless chicken breast
1 egg white
2 tbsp sesame seeds
2 tbsp vegetable oil
1 onion sliced
1 tbsp brown sugar
finely grated lemon zest and juice of one lemon
3 tbsp lemon curd
7 oz can water chestnuts, drained
lemon zest, to garnish
1. Place the chicken breasts between 2 sheets of plastic wrap and pound with rolling pin to flatten. Slice the chicken into thin strips.
2. Whisk the egg white until light and foamy. Dip the chicken strips into the egg white, then coat in sesame seeds.
3. Heat the oil in a wok and stir-fry the onion for 2 mins. till softened.
4. Add the chicken to the wok and stir-fry 5 minutes or until the chicken turns golden.
5. Mix the sugar, lemon zest, lemon curd and add to the wok. Allow to bubble slightly.
6. Slice the water chestnuts thinly, add to the wok and cook for 2 minutes. Garnish with lemon zest and serve hot.