Stir Fry Lemon Chicken

• 4 teaspoons peanut oil
• 2 teaspoons toasted sesame oil
• 6 boneless, skinless chicken breasts - cut crosswise into 1/2-inch-wide strips
• BATTER
• 3/4 cup cornstarch
• 1/4 cup flour
• 1 teaspoon baking powder
• fine sea salt to taste
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon finely minced or grated fresh ginger
• 2 extra-large egg whites
• 1/2 cup ice-cold water
• LEMON SAUCE
• fine zest of 1 large lemon
• juice from 2 large lemons - approximately 6 tablespoons
• 1/2 cup fat-free chicken broth
• 1/3 cup sugar
• 2 tablespoons white corn syrup
• 3 tablespoons distilled/pure white vinegar
• 1-1/2 teaspoons canola or corn oil
• fine sea salt to taste
• 2 large cloves garlic - finely minced or grated
• 1-1/2 tablespoons cold water
• 4 teaspoons cornstarch
• GARNISH
• 1 green onion - thinly sliced
• additional fine lemon zest
• toasted sesame seeds

1. FOR BATTER AND CHICKEN:
2. Sift cornstarch, flour, baking powder, salt and pepper into a large bowl. Whisk in ginger until evenly blended. In a small bowl, whisk egg whites until frothy, then whisk in cold water until well mixed. Add egg whites to dry ingredients and quickly whisk just until blended. Add chicken strips to batter and toss to evenly coat. In a large non-stick wok or skillet, heat peanut and sesame oils over medium-high heat. Pour battered chicken into a large sieve set over a bowl and drain off excess batter. Discard remaining batter. Add chicken to wok/skillet and stir-fry, gently tossing and separating pieces until lightly browned and cooked through, approximately 6-8 minutes. (Do not crowd the wok or the chicken will steam rather than brown. It may be necessary to cook chicken in two batches.) Remove to a serving platter/dish and keep warm. Carefully wipe wok clean with wet paper towels and set aside.
3. FOR LEMON SAUCE:
4. In a small bowl, whisk lemon zest and juice, chicken broth, sugar, corn syrup, vinegar, canola/corn oil, salt and garlic until well blended. In a small cup, stir cornstarch with cold water until dissolved. Whisk into lemon juice mixture until well blended. Return wok to medium-high heat, add lemon mixture and cook, stirring constantly until sauce boils and thickens, approximately 2-3 minutes.
5. Remove lemon sauce from heat, pour over chicken and sprinkle with green onions, lemon zest and sesame seeds. Serve immediately.
6. NOTE: For delicious citrusy variations use oranges rather than lemons or a combo of lemons and limes.

peanut oil, sesame oil, chicken breasts, cornstarch, flour, baking powder, salt, fresh ground pepper, ginger, egg whites, water, lemon sauce, lemons approximately, chicken broth, sugar, white corn syrup, white vinegar, corn oil, salt, garlic, cold water, cornstarch, green onion, lemon zest, sesame seeds

Taken from www.epicurious.com/recipes/member/views/stir-fry-lemon-chicken-1205500 (may not work)