Creamy lemon chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts, boned and skinned | |
| 2 | tablespoons | Soy sauce, light |
| ¼ | teaspoon | Sesame oil |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Gin or vodka |
| 3 | Egg whites, beaten until frothy | |
| 1 | cup | Water chestnut flour, |
| 1 | cup | Salad oil |
| ¾ | cup | Sugar, granulated |
| ½ | cup | White vinegar |
| 1 | cup | Chicken stock |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Water |
| 1 | teaspoon | MSG |
| Juice of 1 lemon | ||
| 1 | Lemon rind chopped | |
| ¼ | Head shredded lettuce | |
| 3 | smalls | Carrots, julienned |
| 3 | Green onions, julienned | |
| ½ | large | Green pepper, julienned |
| ½ | cup | Canned pineapple, shredded |
| 1 | ounce | Lemon extract |
Directions
Place the chicken in a shallow earthenware dish or bowl. Combine the soy sauce, sesame oil, salt and gin or vodka. Pour over chicken. Toss to coat. Let sit thirty minutes. Drain the chicken. Discard the marinade. Add the chicken pieces to the beaten egg whites. Toss to coat. Place the water chestnut flour on a plate. Use it to coat the chicken pieces. Add ½" of peanut oil to a skillet. Heat the oil to 350 degrees. Add the chicken pieces, a few at a time if necessary.
Brown on both sides. Drain. Mix the cornstarch with the water. Place the sugar, vinegar, stock, cornstarch and water mixture, mono sodium glutamate, lemon juice and lemon rind in a small pan. Bring to a boil. Cook, stirring, until the mixture thickens. Cut the drained chicken into 1" crosswise slices. Place on top of the shredded lettuce on a serving platter. If necessary, keep warm in a 200 degree oven. Add the vegetables and pineapple to the sauce. Remove from the heat and stir in the lemon extract. Pour over the chicken. Serve.
From: Joel Ehrlich
Submitted By JIM WELLER On 07-25-95