Instructions: Put flour and sesame seeds on separate sheets of waxed paper and in a shallow bowl beat together egg white and water.

Season chicken strips with salt and dip them in flour, shaking off excess. Dip chicken in egg white, letting excess drip off, and coat with sesame seeds, shaking off excess. Transfer chicken strips as coated to a plate.

In a large non-stick skillet heat 1 teaspoon oil over moderate heat until hot but not smoking and cook chicken until golden, about 4 minutes. Turn chicken and cook until just cooked through. Add lemon juice to skillet. Turn chicken to coat with juice and cook until juice is almost evaporated, about 1 minute. Transfer chicken to a plate. Serve atop the Peanut Noodles.

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