Lemon Chicken Breasts (Low Fat)

“If you like lots of sauce then double the sauce ingredients.”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
  2. Pound with a mallet or a rolling pin to flatten just slightly.
  3. In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
  4. Heat oil in a skillet over medium high heat.
  5. Dip/coat the chicken breasts one at a time into the cornstarch mixture.
  6. Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
  7. Place the chicken on a plate.
  8. Cook any remaining chicken.
  9. Sprinkle the green onions (if using) on top of the chicken.
  10. For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
  11. Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
  12. Pour over the cooked chicken and garnish plate with lemon slices if desired.

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