Lemon chicken (cantonese)

Yield: 8 Servings

Measure Ingredient
\N 2 egg whites-lightly beaten
\N 1 lemon peel -- julienne
\N 3 green onions -- julienne

2 lb chicken breasts -- cut in

: -1½" pieces

3 T soy sauce

¼ t salt

: Mix above together; set : aside -- marinate 30 mins ⅔ c cornstarch

⅔ c flour

: peanut oil

: shredded lettuce

: Sauce

⅔ c sugar

2 T cornstarch

½ c white vinegar

1 c chicken broth

2 T lemon juice

2 md carrots -- julienne

1 md green pepper -- julienne

8 oz pineapple -- crushed, own

: juice

: well drained

1 oz pure lemon extract

Drain and discard chicken marinade. Toss chicken with egg whites.

Combine cornstarch and flour; roll chicken in mixture. Heat oil and cook chicken until brown and crisp. Keep warm.


Combine sugar and cornstarch in saucepan. Stir in vinegar, broth, lemon juice and peel. Heat to boiling, stirring till mixture thickens. Add vegetables and pineapple. Cook 1 min, stirring. Remove from heat; stir in extract.

To serve: Place shredded lettuce on serving platter and top with chicken and sauce.

Serve with rice.

ORIGINATOR Long Forgotten SUBMITTOR Grace Wagner (wgmm@...) DATE 10/26/96

Recipe By : 1988

From: Grace Wagner <wgmm@...: Sat, 26 Oct 1996 08:47:31 ~0400

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