Sesame Chicken

Ingredients

• 2 teaspoons cornstarch 
• 1 tablespoon ginger fresh grated
• 4 ounces mushrooms fresh quartered
• 1 clove garlic crushed
• 1  bell pepper green sliced
• 4  green onions sliced
• 1 tablespoon juice of lemon 
• 1 dash pepper sauce hot
• 2 tablespoons rice wine 
• 1 tablespoon sesame oil 
• 2 tablespoons sesame seed 
• 1 pound chicken breast halves boneless skinless cut into bite size pieces
• 1 tablespoon soya sauce 
• 2 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. To Make Marinade: In a nonporous dish or bowl blend cornstarch with wine or sherry; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. Blend together and stir in chicken strips. Cover dish and refrigerate to marinate for 3 to 4 hours.
2. In a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color.
3. Remove seeds and set aside.
4. To same wok or skillet add sesame oil and vegetable oil and heat slowly.
5. Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned.
6. Remove chicken with a slotted spoon and set aside.
7. Add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes.
8. Add the scallions and stir-fry 1 minute more. Return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze.
9. Sprinkle toasted sesame seeds on top and serve immediately.