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.
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.
To same frying pan, add sesame oil and vegetable oil and heat slowly.
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.
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.
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.
I tried this recipe with few changes like I added tomato ketchup and chilli sauce at the end and some cornflour mixed with water to provide the dish extra gravy. It turned out great. Thankyou for posting this wonderfully easy recipe. - 27 Oct 2011
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