6 Chicken breast, whole, skinned, boned, & halved horizontally
MARINADE
1 large Garlic clove
1/2 Ginger, fresh, inch, peeled & halved
1/4 cup Sherry, dry
2 tbsp Lemon juice
2 tsp Cornstarch
1 tsp Sesame oil, dark
1 tsp Vegetable oil
SAUCE
1/3 cup Lemon juice
1/4 cup Sherry, dry
1/4 cup Honey
1/4 cup Chicken stock
2 tbsp Soy sauce, light
2 tbsp Soy sauce, dark
1 1/2 tsp Salt
Pepper, black
STIRFRY
2 tbsp Peanut oil
2 tbsp Oriental sesame oil
7 Mushroom, black, dried (opt)
1/4 cup Sesame seeds, toasted
2 small Lemon, scored, ends cut flat, & sliced thin
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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.
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 temperat-ure 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 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 wuth remaining lemon slices and serve with fluffy white rice.
Bon Appetit LIGHT AND EASY SPECIAL P52
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