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Lemon Chicken Recipe
|Boneless skinless chicken breasts||6 Pound, cut into 1 1/2 x 3/4 inch pieces|
|Peanut oil||1 Cup (16 tbs)|
|Finely grated lemon peel||1⁄4 Cup (4 tbs), finely grated|
|Chicken stock||2 Cup (32 tbs)|
|Snow peas||1 1⁄2 Pound|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Cornstarch||3 Tablespoon, mixed with 3 tablespoons cold water|
|Cold water||3 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4302 Calories from Fat 900
% Daily Value*
Total Fat 101 g155.5%
Saturated Fat 21 g104.8%
Trans Fat 0.7 g
Cholesterol 1592.9 mg
Sodium 14509.6 mg604.6%
Total Carbohydrates 148 g49.2%
Dietary Fiber 22 g87.8%
Sugars 37.3 g
Protein 661 g1321.3%
Vitamin A 160.3% Vitamin C 838.7%
Calcium 66.6% Iron 201%
*Based on a 2000 Calorie diet
Heat remaining 3/4 cup oil with salt in large deep skillet or Dutch oven over medium-high heat until very hot.
Add chicken and saute until it just turns white (dish can be prepared ahead to this point and refrigerated).
Sprinkle with lemon peel.
Add stock, peas and mushrooms and cook an additional 1 minute.
Combine remaining ingredients and pour over chicken.
Continue cooking, stirring constantly until sauce thickens.
Transfer to large chafing dish and serve immediately