Lemon chicken (cantonese)

Yield: 8 Servings

Measure Ingredient
2 egg whites-lightly beaten
1 lemon peel -- julienne
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.

SAUCE:

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

Similar recipes