Ingredients

• 2 -3 butterflied boneless chicken breasts (cut into 1/2'' strips across the grain)
• 1/4 cup sesame oil
• 6 crushed fresh garlic cloves, left intact
• 1 egg
• 3/4 teaspoon garlic salt
• 1/4 teaspoon ginger powder
• 1/4 teaspoon white pepper
• 1/2 cup cornstarch
• 1 cup chicken broth
• 1/3 cup fresh lemon juice (Meyer lemon)
• 1/4 cup grade a clover honey
• 1/2 teaspoon freshly grated lemon zest (Meyer lemon)
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon soy sauce
• 1 tablespoon minced fresh cilantro (optional)
• 1 tablespoon thinly snipped green onion top (optional)
• 3 tablespoons cold water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 1 sliced lemon twist
• 1 cilantro leaf

Instructions

1. CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leaving cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH lemons and SLICE the needed lemons for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 1/3 cup lemon juice: SET aside.

2. WHISK the HONEY-LEMON SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup grade a clover honey, 1/2 teaspoon freshly grated lemon zest, 1/2 teaspoon red pepper flakes, 1/2 teaspoon soy sauce and 1/4 teaspoon ginger powder (OPTIONAL: 1 tablespoon minced fresh cilantro and 1 tablespoon thinly snipped green onion tops); MICROWAVE for 1 minute on high; SET aside.

3. BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.

4. BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.

5. POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, about 2 minutes; REMOVE garlic with a spoon.

6. ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.

7. IMMEDIATELY pour the microwaved HONEY-LEMON SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.

8. RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.

9. SERVE hot chicken and sauce over hot cooked jasmine rice.

10. GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!