Lemon Chicken

"A little extra work... but definately worth it. I fix this family favorite on the weekends when I am not pressed for time."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
51mins
Ingredients:
16
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • Place croutons in food processor with butter seasoning, salt and pepper and process until fine.
  • Place crumbs in a wide bowl or on a large plate and set aside.
  • In small bowl beat egg whites with 1 Tablespoon water and set aside.
  • If using chicken breasts, slice lengthwise into 1/2 to 1/3 inch wide strips.
  • If using tenders, remove tendons.
  • Place on a sheet of waxed paper or plastic wrap on courter or work surface.
  • Cover chicken strips with another sheet of paper or plastic wrap.
  • Gently pound strips with a meat mallet until 1/4 to 1/8 inch thick.
  • Dip chicken strips into egg white and cover both sides in breadcrumbs.
  • Place breaded strips on a plate and chill for 30 minutes.
  • While chicken is chilling, combine lemon juice, sugar, sherry or sake, soy sauce, chicken base, water, ginger, lemon peel and salt in a small saucepan.
  • Mix cornstarch with an equal amount of water and set aside.
  • Bring lemon sauce to a low boil over medium-high, dissolving sugar.
  • Stirring quickly add cornstarch mixture to sauce to thicken.
  • Reduce heat to low to keep warm, stirring ocasionally.
  • Preheat oven to 250 deg.
  • Lightly spray a large stick-resistant skillet with cooking spray and preheat on medim-high for 2-3 minutes.
  • Lightly spray a 9x13" baking dish with cooking spray and place in warm oven.
  • Fry 3-4 chicken strips at a time for 2-3 minutes on each side until lightly browned and transfer to baking dish in oven.
  • Lightly glaze the bottom of serving platter or individual plates with 2-3 Tablespoons sauce, more for platter.
  • If desired, cut across chicken strips to make 2" diamond cubes or leave in strips.
  • Transfer chicken to serving plate (s).
  • Drizzle some fo the remaining sauce over chicken.
  • You may not need all of the sauce.
  • Each piece should be partially glazed and partially crispy.
  • Garnish with lemon slices, shredded red pepper and greed onions.
  • Serve at once.
  • Lemon chicken is also wonderful over white rice with extra sauce served on the side.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I am married and have three children ages 9 to 16. I work full-time so between work and attending as many school functions as I can possibly fit in, I have little time to prepare "gourmet" type dishes which require a lot of preparation time. I like tasty, quick-fix meals that use ingredients that are usually in my house and don't require an extra trip to the store. When I'm not waiting on my family or working, I like to do counted cross-stitch and recently started a new hobby----quilting.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes