Sesame chicken with green stirfry.

2tsp cornflour
2 tbsps (30ml) rice wine (any type) or dry sherry
1tbsp (15ml) lemon juice
1 tbsp (15ml) soy sauce
1 pinch (1/4 tsp or to taste) crushed chillies
1tbsp (15ml) grated fresh ginger
1 clove garlic, crushed, or 1 tsp garlic paste
1 lb/500g skinless boneless chicken breasts, cut into bitesize chunks or strips if preferred
1 tbsp (15ml) sesame oil
2 tbsps (30ml) sunflower or groundnut oil
4 oz/110g mushrooms, quartered
1 green or red pepper, in very thin strips
4 spring onions cut into 1/2 inch (1cm) pieces

Can add other vegetables such as pak choi and beansprouts with the spring onions. Serve with rice.

Mix cornflour with rice wine, lemon juice, soy sauce, chillies, ginger and garlic in large bowl. Add chicken strips or chunks and mix to coat. Put in fridge to marinate for 3-4 hours if possible, or just 30 mins if that's all you have.
Heat sunflower oil in large pan and take chicken out of marinade. Reserve marinade. Fry chicken on all sides to seal (no need to cook through completely) in batches if necessary. Remove with slotted spoon and set aside.
Add mushrooms and green pepper to same pan and fry until softened but not soft. Return chicken to pan and cook until chicken is cooked. Add spring onions and cook. Add reserved marinade. Add extra soy sauce and/or rice wine if needed. Stir to prevent sauce sticking and to coat all chicken.
Add sesame oil and heat through.

Serving Size: makes 4 generous portions, 5 -6 for smaller appetites

Number of Servings: 5

Recipe submitted by SparkPeople user SERIN6172.