Honey-Lemon Glazed Sesame Chicken

Name: Honey-Lemon Glazed Sesame Chicken
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 2 butterflied boneless chicken breasts (cut into 1/2 strips across the grain); 237 milliliters chicken broth; 1 cilantro leaf; 118 milliliters cornstarch; 2 Tbsps cornstarch; 1 egg; 1 Tbsp minced fresh cilantro (optional); 6 crushed fresh garlic cloves, left intact; 1 teaspoons garlic salt; 0 teaspoons ginger powder; 1 Tbsp thinly snipped green onion top (optional); 59 milliliters grade a clover honey; 1 sliced lemon twist; 79 milliliters fresh lemon juice (Meyer lemon); 1 teaspoons freshly grated lemon zest (Meyer lemon); 1 teaspoons red pepper flakes; 59 milliliters sesame oil; 1 teaspoon sesame oil; 1 teaspoon toasted sesame seeds; 1 teaspoons soy sauce; 3 Tbsps cold water; 0 teaspoons white pepper

Honey-Lemon Glazed Sesame Chicken might be just the main course you are searching for. Watching your figure? This gluten free and dairy free recipe has 378 calories, 15g of protein, and 18g of fat per serving. This recipe serves 4. Head to the store and pick up butterflied chicken breasts, sesame seeds, cornstarch, and a few other things to make it today. To use up the soy sauce you could follow this main course with the Lemon Cornmeal Cakes with Lapsang Souchong Chocolate Sauce as a dessert. From preparation to the plate, this recipe takes around 28 minutes.

Instructions

CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leaving cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH lemons and SLICE the needed lemons for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 1/3 cup lemon juice: SET aside.WHISK the HONEY-LEMON SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup grade a clover honey, 1/2 teaspoon freshly grated lemon zest, 1/2 teaspoon red pepper flakes, 1/2 teaspoon soy sauce and 1/4 teaspoon ginger powder (OPTIONAL: 1 tablespoon minced fresh cilantro and 1 tablespoon thinly snipped green onion tops); MICROWAVE for 1 minute on high; SET aside.BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, about 2 minutes; REMOVE garlic with a spoon.ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.IMMEDIATELY pour the microwaved HONEY-LEMON SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.SERVE hot chicken and sauce over hot cooked jasmine rice.GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!

Ingredients you will need

Cooked Jasmine Rice