Honey-Lemon Glazed Sesame Chicken

Ingredients

• 2  chicken breast boneless cut into 1/2'' strips across the grain)
• 1 cup chicken broth 
• 1  cilantro leaves 
• 0.5 cup cornstarch 
• 2 tablespoons cornstarch 
• 1  eggs 
• 1 tablespoon cilantro leaves fresh minced
• 6  garlic clove fresh crushed
• 0.8 teaspoon garlic salt 
• 0.3 teaspoon ground ginger 
• 1 tablespoon spring onion snipped
• 0.3 cup honey 
• 1  optional: lemon sliced
• 0.3 cup lemon zest fresh (Meyer lemon)
• 0.5 teaspoon lemon zest freshly grated (Meyer lemon)
• 0.5 teaspoon pepper red
• 0.3 cup sesame oil 
• 1 teaspoon sesame oil 
• 1 teaspoon sesame seed toasted
• 0.5 teaspoon soya sauce 
• 3 tablespoons water cold
• 0.3 teaspoon pepper white

Equipment

• bowl
• paper towels
• whisk
• ziploc bags
• wok
• microwave
• slotted spoon
• cleaver

Directions

1. 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!