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Chinese Lemon Chicken

Fat.Freedom's picture
Ingredients
  Fresh ginger slices 2 , minced (1/4 Inch Each)
  Reduced sodium soy sauce 1⁄4 Cup (4 tbs)
  Boneless chicken breast halves 6 Small, skinned
  Lemons 2 Large (Or 3 Medium Sized)
  Cornstarch 3 Tablespoon
  Salt 1 1⁄2 Teaspoon (Or To Taste)
  Egg white 1
  Vegetable oil/Peanut oil 3 Tablespoon
  Carrots 3 Medium, peeled and julienned
  Defatted chicken broth 1 Cup (16 tbs) (Homemade Or Canned)
  Green pepper 1 Small, julienned
  Sweet red pepper 1 , julienned
  Scallions 6 , julienned (The White And 2 Inches Of The Green)
  Sugar 3 Tablespoon
  Rice vinegar/White wine vinegar 1⁄2 Cup (8 tbs)
  Iceberg lettuce head/Romaine lettuce head 1⁄2 , shredded
Directions

GETTING READY
1. In a shallow glass bowl or a plastic bag, mix the ginger and soy sauce.
2. Put the breasts inside and marinate in the liquid for 1 or 2 hours, turning them once in a while.
3. Drain the liquid and discard it.
4. Carefully peel one of the lemons, only removing the yellow zest.
5. Finely julienne the zest and keep aside.
6. Grate the zest of the other lemons till you get around 2 teaspoons of grated zest.
7. Squeeze out 1/4 cup juice from the lemons and keep aside.
8. In a bowl, mix 1 tablespoon of the cornstarch with the salt and egg white.
9. Place the chicken breasts on this mixture and coat them.

MAKING
10. In a large skillet, heat the oil.
11. Add the chicken breasts to the hot oil.
12. Saute them for 4 minutes and turn them over.
13. Saute for 4 minutes more.
14. Remove the breasts from the skillet and keep warm.
15. In the same skillet, add the carrots.
16. Stir fry the carrots for 1 minute.
17. Add the chicken broth to the carrots.
18. Bring the mixture to a boil.
19. Now add the lemon zest julienne and cover the skillet.
20. Cook for 3 minutes more.
21. Remove the cover, and add the green and red pepper strips.
22. Stir them and cook for 1 minute.
23. Next, add the scallions.
24. Cook for 1 more minute.

FINALIZING
25. In a small stainless-steel or enameled saucepan mix the sugar and remaining cornstarch.
26. Add the vinegar, lemon juice, and grated lemon zest and stir everything in.
27. Place the saucepan on heat and bring to a boil, stirring, until the sauce is thick.
28. Pour this sauce on the vegetable mixture in the skillet.
29. Cook the mixture for 30 seconds.

SERVING
30. On a warm serving platter, make a bed of the lettuce.
31. Cut the breasts crosswise in 1-inch-thick strips.
32. Arrange the strips symmetrically on the lettuce.
33. Pour the sauce over them and serve at once.
34. You can serve it with boiled rice on the side.

TIPS
Do not take an aluminum saucepan to make the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
130 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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