Lemon chicken stir-fry



Step 1

In a large bowl, stir together 1 tablespoon of the soy sauce, sherry, and cornstarch until combined. Add the chicken and stir gently to coat. Let stand at room temperature for 10 to 15 minutes.

Step 2

Zest one of the lemons until you have about 2 tablespoons. Juice the same lemon until you have about 2 tablespoons of juice. In a small bowl, mix together the juice, zest, honey, 1 teaspoon of sesame oil, and ½ tablespoon of soy sauce. Set aside. Cut the remaining lemon into small wedges.

Step 3

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the shallots, garlic, and ginger and stir-fry for 30 seconds, until aromatic. Add the chicken and stir-fry until no longer pink on the outside, 2 to 3 minutes. Add the green beans to the wok and cook for 2 minutes, then remove from heat. Add the lemon juice mixture and stir to coat. Season with salt and pepper.

Step 4

To serve, transfer to a large platter, sprinkle sesame seeds on top, and accompany with lemon wedges.