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Lemon Chicken

Lemon Chicken recipe image
This International main features Vegetable oil, Cornstarch dissolved in, Soy sauce, Sherry, Vegetable oil. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 215.3
Description
This International main features Vegetable oil, Cornstarch dissolved in, Soy sauce, Sherry, Vegetable oil. It delivers hearty, protein-packed satisfaction. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 tablespoon Vegetable oil
  • 1 teaspoon Cornstarch dissolved in
  • 2 teaspoon Soy sauce
  • 1/2 teaspoon Sherry
  • 1 teaspoon Vegetable oil
  • 4 Boned Chicken breasts halves
Directions
  1. 1
    Flattened 1/2" thick Vegetable oil 2/3 c Bean sprouts Cornstarch 2/3 c Snow peas sliced thinly 3/4 c Water 1/2 c Water chestnuts sliced 3 tb Sugar Tomato wedges, lemon 2 tb Catsup Slices, green onion slices 1 Lemon juiced And crushed almonds 1 pn Salt For marinade:
  2. 2
    Combine first 4 ingredients in small bowl.
  3. 3
    Rub over chicken, allowing excess to drain off.
  4. 4
    Coat lightly with cornstarch.
  5. 5
    Refrigerate at least 30 minutes.
  6. 6
    For lemon sauce:
  7. 7
    Combine first 6 ingredients in a small sauce pan and bring to
  8. 8
    boil over medium high
  9. 9
    heat , stirring occasionally.
  10. 10
    Add dissolved cornstarch and stir until slightly thickened.
  11. 11
    Keep warm.
  12. 12
    Heat 1/2 in of vegetable oil in large skillet over medium high heat.
  13. 13
    Fry chicken until golden brown on both sides.
  14. 14
    Drain, then cut into 3/4 inch wide strips.
  15. 15
    Set aside and keep warm.
  16. 16
    Wipe out skillet, add small amount of vegetable oil and heat over medium high heat.
  17. 17
    Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender.
  18. 18
    transfer to heated platter.
  19. 19
    Top with chicken and spoon lemon sauce over.
  20. 20
    Garnish with tomato wedges, lemon slices, green onions and almonds

Nutrition Facts

Servings 4

Amount Per Serving
Calories 215.3kcal
% Daily Value *
Total Fat 8.6g14%
Saturated Fat 1.8g9%
Cholesterol 85.0mg29%
Sodium 214.9mg9%
Total Carbohydrate 1.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, breasts, chicken, cornstarch, dissolved, frying, halves, international, lemon, main, oil, sauce, sherry, soy, stir frying, title, vegetable
Read it online: https://www.chefs-mate.com/recipe/lemon-chicken-6/