500g (1 lb) skinless, boneless chicken breast fillets, cut into bite-size pieces
4 spring onions, sliced diagonally, chopped
For marinade: In a dish or bowl, blend cornflour with rice wine (or dry sherry); stir in lemon juice, soy sauce, chilli, ginger and garlic. Blend and stir in chicken strips to coat. Cover and refrigerate to marinate for 3 to 4 hours.
In a wok or large frying pan, toast the sesame seeds over medium heat, shaking the pan until the seeds are a golden brown colour. Remove seeds and set aside.
To same wok or frying pan, add vegetable oil and heat slowly.
Drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. Remove chicken with a slotted spoon and set aside.
Add the spring onions and stir-fry 1 minute more.
Return chicken to pan, together with reserved marinade and sesame oil 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.
2 spring onions, very finely chopped
1 clove garlic, grated
1" fresh ginger, peeled and grated