Lemon Chicken Done My Way

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“Not exactly an authentic Lemon Chicken, but I believe this is very tasty. I have also added mandarin oranges to the sauce. You may use frozen stir-fry veggies to cut some of the prep time. My sister always requests this when she visits.”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the chicken into bite-sized pieces.
  2. In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
  3. Mix together, cover and refrigerate.
  4. Let marinate for 15 to 20 minutes.
  5. Steam the carrots and broccoli until tender.
  6. In a wok, lightly saute the onion and red pepper until tender.
  7. (May add a little oil, if necessary.) Combine all carrots, broccoli, onion, red pepper and water chestnuts and set aside.
  8. In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter.
  9. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C).
  10. Coat chicken with batter and fry in wok until browned.
  11. Set aside.
  12. In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
  13. Mix together and add lemon slices.
  14. Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture.
  15. Cook, stirring, until sauce is clear.
  16. Add the pineapple chunks.
  17. To serve, layer rice (not included in this recipe), chicken and vegetables on plate and pour sauce over.

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