Lemon and Sesame-Crunch Chicken
"This is a very quick and easy stir-fry to put together. I'm rather partial to lemon curd, so anything with lemon curd is great to me! For those who don't know, lemon curd is a custard-like sauce/jam? made with eggs, lemon juice and zest, sugar, and butter. It's fantastic on toast in the morning, and comes in handy in the kitchen as an ingredient. In this particular recipe, it helps create a lemony sweet-and-sour sauce that can be tweaked to be more sweet or more sour depending on your taste. I also love to use lemon curd as a part in making a more traditional sweet-and-sour sauce.- yum!"
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 egg white
- 2 tablespoons sesame seeds
- 2 tablespoons oil or 2 tablespoons melted lard
- 1 onion, sliced thinly
- 1 tablespoon turbinado sugar (or half white, half brown)
- 1 finely grated lemon, juice and zest of
- 3 tablespoons lemon curd
- 1 (7 ounce) can water chestnuts, drained and sliced thin
- salt and pepper
- green onion (to garnish)
directions
- Place the chicken between two plastic-wrap sheets and pound to thin and flatten out. Sprinkle with salt and pepper. Slice into thin strips.
- Whisk the egg white until foamy and dip the chicken into the egg white and then into the sesame seeds.
- Heat the oil in a wok or karai and stir fry the onions until softened.
- Add the chicken and fry until golden.
- Reserve a bit of lemon zest for the garnish and add the rest of the zest to the sugar, lemon juice and lemon curd. Add to the wok and let bubble a bit.
- Add the water chestnuts to the wok and cook until heated through.
- Taste sauce and adjust seasonings.
- Garnish with green onions and lemon zest and serve.
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RECIPE SUBMITTED BY
MinatheBrat
Tempe, 41
<p>One of my biggest passions is for cooking. As a Personal Chef, I feel very fortunate that I get to work doing something that I love. I enjoy helping people gain more satisfaction from what they eat by working within their dietary requirements and restrictions to come up with meals that they enjoy from both taste and health aspects. <br /> <br />I love learning about food! Cookbooks are some of my favorite reads. So much of society and culture is involved with what people eat, and learning about their food is learning about them, as a culture now, as a history of a people, all the way to the individual. I find that really thrilling. <br /> <br />I'm originally from NY and I grew up in town that has a very large Italian and Asian population, so getting great ingredients for Italian and Asian food was no problem. I grew up with miso soup, my mother's garden grown tomatoes sprinkled with fresh basil, fresh mozzerella, some salt, pepper, olive oil and maybe some balsamico. My family is of mixed descent, so that we ate everything from spaetzle to chapatis! I've lived in the Southwest, where I had access to a wonderful array of Mexican ingredients and teachers, and I enjoyed delving into that cuisine. I've lived in the Deep South and had Cajun Grandmothers teach me their Gumbo, red beans and dirty rice. I'm so grateful for the wonderful diversity of this country, that we have people from all over willing to share their food and friendship. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i3.photobucket.com/albums/y53/DUCHESS13/FFF/Switzerland-FFF4.gif alt= /></p>
