|2 tbsp||(30 mL) Soy sauce|
|2 tbsp||(30 mL) Sherry|
|1 tsp||(5 mL) Sesame oil|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into strips|
|3/4 cup||(175 mL) Cornstarch, divided|
|1/2 cup||(125 mL) Chicken broth|
|Salt and pepper|
|1/3 cup||(80 mL) Honey|
|1/2 tsp||(2 mL) Toasted sesame seeds|
|1||Green onion, thinly sliced|
WHISK together egg, soy sauce, sherry, sesame oil and the juice and zest of one lemon. Add chicken, cover and refrigerate for at least 30 minutes or up to 4 hours.
PLACE all but 2 tsp (10 mL) of cornstarch in a large bowl and season with salt and pepper. Dip each piece of marinated chicken into the cornstarch to coat. Shake off the excess and arrange on a baking sheet.
HEAT ½” (1 cm) of oil in a large skillet. Working in batches, ensuring you do not overcrowd the chicken, pan fry for 2-3 minutes per side until chicken is golden brown and cooked to an internal temperature of 165°F (74°C). Remove the chicken from the oil using tongs and place on a paper towel lined plate to drain.
WHISK together the zest of a lemon and the juice of two lemons (about ½ cup (125 mL)), chicken broth, and honey in a small saucepan. Set over medium-high heat. Bring to a boil. Stir the remaining cornstarch into 1 tbsp (15 mL) of water and whisk into the boiling sauce. Cook, stirring for 1-2 minutes or until thick and glossy. Remove from heat and season to taste with salt and pepper. Toss chicken in sauce and serve sprinkled with sesame seeds and green onions.
Serve with rice.
Show More Comments
No Comments yet