Lemon Chicken Done My Way
- Ready In:
- 45mins
- Ingredients:
- 21
- Serves:
-
8
ingredients
- 3 lbs boneless skinless chicken breasts
- 1 tablespoon dry sherry
- 1 tablespoon soy sauce
- 1⁄2 teaspoon salt
- 2 eggs
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon baking powder
- 2 cups vegetable oil
- 1⁄4 cup white sugar
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1 lemon, sliced
- 2 tablespoons vegetable oil
- 1 cup carrot, julliened
- 1 can pineapple chunk, drained
- 1 cup broccoli floret
- 1⁄2 cup onion, sliced thin and seperated into rings
- 1⁄2 cup red pepper, sliced into strips
- 1 cup water chestnut, sliced
directions
- Cut the chicken into bite-sized pieces.
- In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
- Mix together, cover and refrigerate.
- Let marinate for 15 to 20 minutes.
- Steam the carrots and broccoli until tender.
- In a wok, lightly saute the onion and red pepper until tender.
- (May add a little oil, if necessary.) Combine all carrots, broccoli, onion, red pepper and water chestnuts and set aside.
- In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter.
- In a wok, heat 2 cups oil to 350 degrees F (175 degrees C).
- Coat chicken with batter and fry in wok until browned.
- Set aside.
- In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
- Mix together and add lemon slices.
- Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture.
- Cook, stirring, until sauce is clear.
- Add the pineapple chunks.
- To serve, layer rice (not included in this recipe), chicken and vegetables on plate and pour sauce over.
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RECIPE SUBMITTED BY
Ms B.
United States