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Fresh Lemon Chicken

Grill.em's picture
Ingredients
  Chicken breasts 2 , skin discarded, boned
  Lemon juice 1⁄2 Cup (8 tbs), squeezed
  Sherry 3 Tablespoon
  Salt 1⁄4 Teaspoon
  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
Directions

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.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken

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