Honey-Lemon Glazed Sesame Chicken

• BONELESS CHICKEN
• 2 -3 butterflied boneless chicken breasts (cut into 1/2'' strips across the grain)
• GARLIC SESAME OIL
• 1/4 cup sesame oil
• 6 crushed fresh garlic cloves, left intact
• EGG DIP
• 1 egg
• 3/4 teaspoon garlic salt
• 1/4 teaspoon ginger powder
• 1/4 teaspoon white pepper
• DREDGING
• 1/2 cup cornstarch
• HONEY-LEMON SAUCE
• 1 cup chicken broth
• 1/3 cup fresh lemon juice (Meyer lemon)
• 1/4 cup grade a clover honey
• 1/2 teaspoon freshly grated lemon zest (Meyer lemon)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon soy sauce
• 1/4 teaspoon ginger powder
• 1 tablespoon minced fresh cilantro (optional)
• 1 tablespoon thinly snipped green onion top (optional)
• SESAME GLAZE
• 3 tablespoons cold water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• GARNISH
• 1 teaspoon toasted sesame seeds
• 1 sliced lemon twist
• 1 cilantro leaf

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.
2. 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.
3. BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
4. 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.
5. 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.
6. ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
7. 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.
8. RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
9. SERVE hot chicken and sauce over hot cooked jasmine rice.
10. GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!

chicken, chicken breasts, garlic, sesame oil, fresh garlic, egg, egg, garlic salt, ginger powder, white pepper, cornstarch, honeylemon sauce, chicken broth, lemon juice, honey, freshly grated lemon zest, red pepper, soy sauce, ginger powder, fresh cilantro, green onion, sesame glaze, cold water, cornstarch, sesame oil, sesame seeds, lemon twist, cilantro

Taken from www.food.com/recipe/honey-lemon-glazed-sesame-chicken-413955 (may not work)