Part two of Karen Hulene Bartell's Chinese Valentine's Day menu for two:

Serves 2.

2 chicken breasts, boned and skinned
3½ tablespoons cornstarch
¼ teaspoon salt, or to taste
2 tablespoons water
2 egg yolks, beaten
¼ cup sesame oil
2 green onions, sliced diagonally
1 cup chicken broth
¼ cup freshly squeezed lime juice
3 tablespoons raw or dark brown sugar
2 tablespoons honey
1 teaspoon minced fresh ginger

Pound the chicken breasts with a mallet to flatten and tenderize. Combine 2 tablespoons of the cornstarch, salt, water, and egg yolks in a shallow bowl. Heat the oil in a wok. Dip chicken into the cornstarch mixture, then stir-fry over high heat for 6 minutes, or until chicken is golden brown. Remove, drain on absorbent towels, and arrange each chicken breast in a Swallow’s Nest (see next post). Garnish with the green onions. Combine 1½ tablespoons cornstarch and the remaining ingredients in the wok. Stirring constantly over low heat, cook the sauce for 3 to 4 minutes, or until it thickens. Spoon the sauce over the chicken breasts.

Chinese cut-out image courtesy of Karen Hulene Bartell. This post is a member of the Chinese Valentine's Day menu series.