Lemon Chicken Recipe
This lemon chicken is a skillet cooked chicken recipe. Flavored with garlic and soy sauce along with catsup for a zippy, tangy taste, the lemon chicken is prepared with lemon juice concentrate. Served on a bed of shredded lettuce, it can be paired with rice or noodles. Simply fabulous!
Ingredients
1 1/4 pounds boneless chicken breasts, skinned and cut into bite-size pieces
1 egg, slightly beaten
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 cup sugar
2 teaspoons Chicken-Flavor Instant Bouillon
1/2 teaspoon garlic powder
1 cup water
1/2 cup Lemon Juice from Concentrate
2 tablespoons catsup
Additional cornstarch
Vegetable oil
Shredded lettuce or hot cooked rice
Directions
In medium bowl, combine egg, 1 tablespoon cornstarch and soy sauce; mix well.
Add chicken, stirring to coat; marinate 10 minutes.
Meanwhile, in medium saucepan, combine remaining 2 tablespoons cornstarch, sugar, bouillon and garlic powder.
Gradually add water, juice and catsup; mix well.
Over high heat, cook and stir until mixture comes to a boil.
Reduce heat; continue cooking and stirring until mixture thickens.
Keep sauce warm.
Coat chicken with additional cornstarch.
In large skillet, cook chicken in 1/2 inch hot oil until tender and golden.
Arrange chicken on shredded lettuce; pour warm sauce over chicken.
Garnish as desired.
Add chicken, stirring to coat; marinate 10 minutes.
Meanwhile, in medium saucepan, combine remaining 2 tablespoons cornstarch, sugar, bouillon and garlic powder.
Gradually add water, juice and catsup; mix well.
Over high heat, cook and stir until mixture comes to a boil.
Reduce heat; continue cooking and stirring until mixture thickens.
Keep sauce warm.
Coat chicken with additional cornstarch.
In large skillet, cook chicken in 1/2 inch hot oil until tender and golden.
Arrange chicken on shredded lettuce; pour warm sauce over chicken.
Garnish as desired.
