Lemon Chicken Recipe
Heavenly, superb, outstanding, are a few words to describe Lemon Chicken. You owe me a thanks for sharing this recipe.
Ingredients
2 lemons
3 medium-size dried Chinese mushrooms
1 1/2 cups warm water
1/4 cup vegetable oil
4 boneless chicken breast halves, skinned and cut into 1/4-inch strips
1/2 teaspoon salt
1/8 teaspoon pepper
1 sweet red pepper, cut into 1/4-inch strips
6 green onions, cut diagonally into 1/2-inch pieces
1/2 teaspoon freshly grated gingerroot
1/2 cup chicken broth
2 tablespoons dry sherry
2 tablespoons soy sauce
2 teaspoons cornstarch
1 1/2 teaspoons sugar
Hot cooked rice
Lemon slices (optional)
Directions
Peel 1 lemon; cut rind into 1/2-inch pieces.
Set aside 2 tablespoons rind.
Squeeze lemons to yield 3 tablespoons juice; set juice aside.
Cover mushrooms with warm water, and soak 30 minutes.
Drain mushrooms; cut into 1/8-inch pieces, and set aside.
Pour oil around top of preheated wok, coating sides, allow to heat at medium high (325°) for 2 minutes.
Sprinkle chicken with salt and pepper.
Add chicken to wok; stir-fry 2 minutes.
Remove chicken from wok to platter, keep warm.
Add mushrooms, 2 tablespoons lemon rind, red pepper, green onions, and gingerroot to wok, stir-fry 1 minute.
Combine 3 tablespoons lemon juice, chicken broth, sherry, soy sauce, cornstarch, and sugar, mix well.
Add mix- ture to wok, and stir-fry 3 minutes or until mixture is thickened.
Return chicken to wok and stir-fry 1 minute.
Serve over rice.
Garnish with lemon slices, if desired.
Set aside 2 tablespoons rind.
Squeeze lemons to yield 3 tablespoons juice; set juice aside.
Cover mushrooms with warm water, and soak 30 minutes.
Drain mushrooms; cut into 1/8-inch pieces, and set aside.
Pour oil around top of preheated wok, coating sides, allow to heat at medium high (325°) for 2 minutes.
Sprinkle chicken with salt and pepper.
Add chicken to wok; stir-fry 2 minutes.
Remove chicken from wok to platter, keep warm.
Add mushrooms, 2 tablespoons lemon rind, red pepper, green onions, and gingerroot to wok, stir-fry 1 minute.
Combine 3 tablespoons lemon juice, chicken broth, sherry, soy sauce, cornstarch, and sugar, mix well.
Add mix- ture to wok, and stir-fry 3 minutes or until mixture is thickened.
Return chicken to wok and stir-fry 1 minute.
Serve over rice.
Garnish with lemon slices, if desired.
