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18 December 2012,01:20 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Place the chicken breasts between 2 sheets of cling film (plastic wrap) and pound with a rolling pin to flatten. Slice the chicken into thin strips.
  • Whisk the egg white until light and foamy. Dip the chicken strips into the egg white, then coat in the sesame seeds.
  • Heat the oil in a wok and stir-fry the onion for 2 minutes until softened.
  • Add the chicken to the wok and stir-fry for 5 minutes, or until the chicken turns golden.
  • Mix the sugar, lemon zest, lemon juice and lemon curd and add to the wok. Allow it to bubble slightly.
  • Slice the water chestnuts thinly, add to the wok and cook for 2 minutes.
  • Garnish with lemon zest and serve hot. 


  • 8 boneless, skinless chicken breasts
  • 2 eggs white
  • 50 grams sesame seeds
  • 4 tablespoons Cooking oil
  • 2 onions, sliced
  • 2 tablespoons demerara (brown crystal) sugar
  • Finely grated zest and juice of 1 lemon
  • 5 tablespoons lemon curd
  • 500 grams can water chestnuts, drained
  • Lemon zest, to garnish

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