Lemon Chicken Recipe
Ingredients
| 6 pounds boned and skinned chicken breasts, cut into 1 1/2 X 3/4 inch pieces | ||
| Peanut oil | 1 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Salt | 2 Tablespoon | |
| Lemon peel | 1/4 Cup (16 tbs), finely grated | |
| Chicken stock | 2 Cup (16 tbs) | |
| Snow peas | 1 1/2 Pound | |
| Mushrooms | 1 1/2 Cup (16 tbs), sliced | |
| Lemonjuice | 1/4 Cup (16 tbs) | |
| 3 tablespoons cornstarch mixed with 3 tablespoons cold water | ||
| 1/2 teaspoon freshly ground white pepper | ||
| Salt | To Taste | |
Directions
Combine chicken, 1/4 cup oil and 2 tablespoons cornstarch in large bowl and blend well.
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.
Adjust seasoning.
Transfer to large chafing dish and serve immediately
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.
Adjust seasoning.
Transfer to large chafing dish and serve immediately
Chef
