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Sesame Chicken

1-2 lbs. deboned chicken (white or dark meat)
marinade (see below)
5 stalks celery, chopped
5 carrots, sliced
3/4 lb. broccoli, cut into small pieces
1/4 lb. snow peas, trimmed and halved
1/4 lb. mushrooms, sliced
1 medium onion, coarsely chopped
1 large green pepper, cut in strips
3 cloves garlic, diced
1 tsp. ginger root, diced
2 Tbsp. sesame seeds
peanut oil for stir frying

1/2 C. white wine
1/3 C. vinegar
2 Tbsp. lemon juice
1/4 C. soy sauce
3 cloves garlic, crushed
1 tsp. ginger root, diced
3 Tbsp. sesame oil
2 tsp. chili oil

Wash the chicken and chop into approximately 1/2 inch cubes. Mix
together wine, vinegar, lemon juice, soy, garlic, ginger, sesame
oil and chili oil in a medium sized bowl and add chicken pieces.
If there is not enough marinade to cover all of the chicken, add
more wine, soy sauce and vinegar. Place in refrigerator for at
least one hour.

When ready to cook, heat 2-3 tbsp. peanut oil in wok until just
barely smoking. Quickly add garlic and ginger and the vegetables.
Stir fry the vegetables stirring constantly until just cooked, but
still crisp, then remove to a bowl.

Drain marinade from chicken and reserve for later. Heat 2-3 Tbsp.
peanut oil in wok, then add chicken and stir fry until cooked.
Remove chicken with a slotted spoon, leaving juices in wok.

Add marinade to juices in wok and boil rapidly to reduce volume
slightly. After about 5 minutes (with constant stirring) taste
broth and adjust seasonings.

To serve hot dissolve about 2 tbsp. corn starch in about 1/4 cup
water and add to the broth in the wok and stir constantly under
low heat until it starts to thicken. Return chicken and vegetables
to wok and stir to coat with sauce. Serve over rice.

To serve cold add a little more sesame oil, vegetable oil and
vinegar. The idea is to get enough liquid to adequately marinate
the partially cooked vegetables. As always taste the mixture as
you go and adjust accordingly. Put it in a (non-metal) bowl and
refrigerate overnight to allow the flavors to mix. If desired,
strain broth away before serving. You can also add your favorite
variety of cooked pasta.


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