Fresh Lemon Chicken
|Chicken breasts||2 , skin discarded, boned|
|Lemon juice||1⁄2 Cup (8 tbs), squeezed|
|White pepper||1⁄8 Teaspoon|
|Minced parsley||2 Tablespoon|
|Peanut oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Green onions||3 , minced|
|Catsup||1⁄3 Cup (5.33 tbs)|
|Soy sauce||3 Tablespoon|
|Sesame oil||1 Tablespoon|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Dark brown sugar||1⁄4 Cup (4 tbs), firmly packed|
|Iceberg lettuce head||1⁄2|
|Cherry tomatoes||1 Cup (16 tbs)|
|Peanut oil||1 Tablespoon (For Brushing Grill)|
|Lemon||1 , thinly sliced|
|Chopped parsley||1⁄2 Cup (8 tbs), chopped|
Cut each chicken breast in half, then cut each piece into 4 strips.
Combine marinade ingredients in a bowl.
Pour marinade into resealable plastic bag.
Add chicken breasts and seal bag securely.
Turn bag several times, so chicken is completely coated by the marinade.
Refrigerate and marinate for 1 1/2 hours.
Drain and discard marinade.
To prepare sauce, heat peanut oil in a small saucepan.
Saute garlic and onions for 3 minutes, stirring often.
Add remaining ingredients and stir to combine.
Continue cooking over low heat until sauce is hot.
Set aside until ready to serve.
Cut lettuce in bite-sized pieces.
Spread lettuce over serving plate.
Sprinkle lettuce and edge the plate with cherry tomatoes.
Preheat stovetop grill.
Brush grill surface lightly with oil.
Cook chicken strips over medium-high heat for about 4 to 5 minutes.
Turn once or twice during grilling.
Chicken is done when slightly firm to the touch and when juices run clear when chicken is cut with a knife.
Remove chicken strips to center of prepared dish.
Drizzle with heated sauce and sprinkle with parsley.
Garnish with lemon slices.