Chinese Til Chicken

Ingredients
Serves: 4

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

Directions
Prep:4hr Cook:10min Ready in:4hr10min
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.