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pound boneless chicken breasts


1 tablespoon dry sherry
teaspoon salt
teaspoon sesame seed oil
lemon sauce:
cup fresh lemon juice
2 tablespoons brown sugar
2 tablespoons chicken broth
teaspoon sesame seed oil
2 tablespoons wok oil
3 green onions, including tops, cut into 1-inch pieces
1 teaspoon grated lemon peel
1 teaspoons cornstarch mixed with 1 tablespoon water
lemon slices and cilantro (Chinese parsley) sprigs, for garnish


Remove skin from meat and cut into thin slices. Combine marinade ingredients in small bowl. Add chicken; stir to coat. Set aside for 15 minutes. Combine lemon sauce ingredients in small bowl and set aside. Place wok or large skillet over high heat until hot. Add wok oil, swirling to coat sides of pan. Add chicken; stir fry 2 minutes or until chicken turns opaque. Add green onions, lemon peel and lemon sauce ingredients; cook and stir 1 minute. Add cornstarch solution and cook, stirring until sauce boils and thickens slightly. Transfer to serving plate. Garnish with lemon slices and cilantro sprigs.

Makes 2 servings

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