Lemon and Ginger Chicken Stir-Fry

Ingredients :

  • 1 tbsp. sesame seeds
  • 700 g chicken fillet, sliced
  • 1 tsp. grated lemon rind
  • 1/3 cup lemon juice
  • pinch of hot pepper (chili) flakes
  • 1 clove garlic, crushed
  • 1 tbsp. grated fresh ginger
  • 2 tbsp. chopped cilantro
  • 2 tbsp. vegetable oil
  • 150 g snow peas, halved lengthwise
  • 150 g baby corn, quartered
  • 2 tbsp. soy sauce
  • 200 g bean sprouts
(Cooking Chart)

Cooking Procedures :

  1. Heat a dry pan. Toast sesame seeds quickly, about 30 seconds until lightly brown. Remove and set aside.
  2. In a large bowl, mix together the lemon rind and juice, pepper flakes, garlic, ginger and cilantro. Add the chicken; toss to coat and marinate in the refrigerator for 20 minutes.
  3. Heat 1 tbsp. oil in a large frying pan (or a wok) over high heat, drain the chicken and stir-fry, in batches, for 5 minutes or until lightly browned. Remove and set aside.
  4. In the same pan, heat the remaining oil. Add the snow peas, baby corn and soy sauce; stir-fry for 2 minutes.
  5. Return chicken and accumulated juices to pan, add the bean sprouts; stir-fry for a minute.
  6. Transfer to a platter; sprinkle the sesame seeds over the top. Serve with rice or noodles.
  7. Serves 4.

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