Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lb Whole chicken breasts,
-skinned, boned, and
Halved horizontally (6 large
-breasts)

--------------------------MARINADE-------------------------------
1 lg Garlic clove
1 Piece fresh ginger, 1/2-inch
-long, peeled and halved
1/4 c Dry sherry
2 tb Fresh lemon juice
2 ts Corn starch
1 ts Oriental sesame oil
1 ts Vegetable oil

---------------------------SAUCE--------------------------------
1/3 c Fresh lemon juice
1/4 c Dry sherry
1/4 c Honey
1/4 c Chicken stock
2 tb Light soy sauce
2 tb Dark soy sauce
1 1/2 ts Salt
Freshly-ground black pepper

--------------------------STIR-FRY-------------------------------
2 tb Peanut oil
2 tb Oriental sesame oil
7 Dried black Chinese
-mushrooms (optional)
1/4 c Sesame seeds, toasted
2 sm Lemons, scored, ends cut
-flat, and
Sliced thin

Partially freeze chicken and slice thinly against the grain. Transfer
to a deep, medium bowl. Soak dried mushrooms in hot water for 30
minutes; drain well and shred.

For the Marinade; mince garlic and ginger in food processor. Add
remaining ingredients and process for 2 seconds. Pour over chicken,
turning to coat. Cover and marinate for 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 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 with remaining lemon slices and serve with fluffy
white rice.

Makes 8 servings.

[Bon Appetit LIGHT AND EASY SPECIAL] Posted by Fred Peters.
Submitted By RICH HARPER On 07-30-95

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