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-> [Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry] -> [Lemon chicken #1 Recipe] |
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Lemon chicken #1
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Lemon, Poultry |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable Oil | | 1
| tsp | Cornstarch | | 2
| tsp | Soy Sauce | | 1/2
| tsp | Sherry | | 1
| tsp | Vegetable Oil | | 4
| | Boned Chicken Breasts Halves | | | Flattened ? Thick | | | Vegetable Oil | | 2/3
| cup | Bean Sprouts | | | Cornstarch | | 2/3
| cup | Snow Peas Sliced Thin | | 3/4
| cup | Water | | 1/2
| cup | Water Chestnuts Sliced | | 3
| tbsp | Sugar | | | Tomato Wedges, Lemon | | 2
| tbsp | Catsup | | | Green Onion Slices | | 1
| | Lemon Juiced | | | And Crushed Almonds | | 1
| pinch | Salt |
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Procedures:
| 1 | For marinade: combine first 4 ingredients in small bowl. | | 2 | Rub over chicken, allowing excess to drain off. | | 3 | Coat lightly with cornstarch. | | 4 | Refrigerate at least 30 minutes. | | 5 | For lemon sauce: combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. | | 6 | Add dissolved cornstarch and stir until slightly thickened. | | 7 | Keep warm. | | 8 | Heat ?in of vegetable oil in large skillet over medium high heat. | | 9 | Fry chicken until golden brown on both sides. | | 10 | Drain, then cut into ?inch wide strips. | | 11 | Set aside and keep warm. | | 12 | Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. | | 13 | Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. | | 14 | Transfer to heated platter. | | 15 | Top with chicken and spoon lemon sauce over. | | 16 | Garnish with tomato wedges, lemon slices, green onions and almonds |
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