Sesame Lemon Chicken Stir Fry
1. Toast the sesame seeds
Place the seeds in a frying pan and heat gently until the seeds start to colour, tossing the seeds regularly for even cooking. Remove from the heat. The seeds will continue to colour once removed from the heat.
2. Make spring onion curls
Thinly slice spring onions lengthwise. Place the strips in iced water and leave until they have curled. Drain well before using.
3. Prepare the vegetables and sauce
Cut the vegetables into even sized pieces. Mix the lemon rind, lemon juice and sesame oil together.
4. Prepare the chicken & batter
Trim any fat from the chicken. Cut chicken into thin strips. Beat the egg whites until soft peaks form. Mix in the cornflour and soy sauce.
5. Coat & cook the chicken
Dip an eighth of the chicken at a time in the egg white mixture. Drain off the excess. Add the chicken in batches to the hot oil and stir fry until golden. Remove from the wok before repeating the process, adding more oil as necessary. Set the chicken aside.
6. Heat the wok
Heat a wok or large frying pan until a drop of water sizzles in it. Add half the oil.
7. Stir fry the vegetables
Add the vegetables and ginger to the wok and stir fry for 2 – 3 minutes.
8. Add the sauce
Add sauce to the wok with the chicken. Stir fry for 1 minute or until the chicken is cooked. Garnish with toasted sesame seeds and spring onion curls.