November 15, 2007

Lemon Chicken

One of my family's favorite style of food is Chinese. What is funny about that is that everyone has different 'favorite' dishes so when I make it I usually make two different entree's along with the fried rice, egg rolls and everyone's favorite (we all agree on this one) cream cheese wontons!

Here is one that we like and one of us deems her 'favorite' version.

Lemon Chicken

2-3 boneless, skinless chicken breasts
1 egg, lightly beaten
1/4 t sesame oil
2 T cornstarch
salt and pepper
2 T white wine vinegar
2 T lemon juice
1/3 c sugar
1/8 t lemon extract

Slice the chicken into very thin strips. Combine the chicken in a bowl with the egg, sesame oil (I know it's a small amount but it's necessary and don't add more!), 1 tablespoon of the cornstarch, salt and pepper (about a teaspoon of salt and 3/4 t pepper) and toss the chicken around until it's covered well. Deep fry the chicken in oil (preferably peanut oil) and drain on paper towels.

Keep warm while you prepare the sauce; Blend 1/2 c water, vinegar, lemon juice, lemon extract and a drop of sesame oil in a saucepan. Heat to boiling and in a different cup or container mix the last 1 T cornstarch with 1 T water until smooth. Whisk or stir this into the lemon mixture. It should thicken and clear within 30 seconds as you stir. Pour the sauce over the chicken and serve!Print Friendly and PDF