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Lemon Chicken

Ingredients
  Boneless skinless chicken breasts 6 Pound, cut into 1 1/2 x 3/4 inch pieces
  Peanut oil 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Salt 2 Tablespoon
  Finely grated lemon peel 1⁄4 Cup (4 tbs), finely grated
  Chicken stock 2 Cup (32 tbs)
  Snow peas 1 1⁄2 Pound
  Sliced fresh mushrooms 1 1⁄2 Cup (24 tbs)
  Fresh lemon juice 1⁄4 Cup (4 tbs)
  Cornstarch 3 Tablespoon, mixed with 3 tablespoons cold water
  Cold water 3 Tablespoon
  Freshly ground pepper 1⁄2 Teaspoon
  Salt To Taste
Directions

Combine chicken, 1/4 cup oil and 2 tablespoons cornstarch in large bowl and blend well.
Heat remaining 3/4 cup oil with salt in large deep skillet or Dutch oven over medium-high heat until very hot.
Add chicken and saute until it just turns white (dish can be prepared ahead to this point and refrigerated).
Sprinkle with lemon peel.
Add stock, peas and mushrooms and cook an additional 1 minute.
Combine remaining ingredients and pour over chicken.
Continue cooking, stirring constantly until sauce thickens.
Adjust seasoning.
Transfer to large chafing dish and serve immediately

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Lemon
Servings: 
20

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