Chinese Til Chicken

Ingredients

• 2 teaspoons cornflour
• 2 tablespoons stock. May substitute rice wine.
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 pinch crushed chillies
• 1 tablespoon grated fresh ginger
• 1 clove crushed garlic

• 500g (2 cups) skinless, boneless chicken breasts, cut into bite-size pieces
• 2 tablespoons til (sesame seeds)
• 1 tablespoon til ka tel (sesame oil)
• 2 tablespoons vegetable oil
• 110g fresh mushrooms, quartered
• 1 green capsicum, julienned
• 4 green onions, sliced diagonally into 1/2 inch pieces

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Directions

1. For marinade: In a bowl, mix cornflour with stock (or wine); stir in lemon juice, soy sauce, chillies, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
2. In a large frying pan, toast the til, (sesame seeds) over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
3. To same frying pan, add sesame oil and vegetable oil and heat slowly.
4. Drain chicken, reserving marinade, and quickly stir-fry in a kadhai, a few pieces at a time, until browned. Remove chicken with a jharni/chhalni (slotted spoon) and set aside.
5. Add mushrooms and green capsicum to same frying pan and cook for 2 to 3 minutes, stirring constantly. Add the green onions and stir-fry 1 minute more.
6. Return chicken to pan, together with reserved marinade, and stir over medium high heat for another 2 to 4 minutes, or until the ingredients are evenly coated with the sauce. Sprinkle toasted sesame seeds on top and serve immediately.