Chinese Lemon Chicken Recipe
Ingredients
| 2 quarter-size slices fresh ginger, minced | ||
| Reduced sodium soy sauce | 1/4 Cup (16 tbs) | |
| Boneless chicken breast | 6 Small, skinned | |
| 2 large or 3 medium lemons | ||
| Cornstarch | 3 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Egg white | 1 | |
| 3 tablespoons vegetable or peanut oil | ||
| Carrots | 3 Medium, julienned | |
| 1 cup defatted chicken broth, homemade or canned | ||
| Green pepper | 1 Small, julienned | |
| Sweet red pepper | 1 To taste, julienned | |
| 6 scallions, the white and 2 inches of the green, julienned | ||
| Sugar | 3 Tablespoon | |
| 1/2 cup rice or white wine vinegar | ||
| 1/2 head iceberg or romaine lettuce, 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.
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.
Chef
