Prep 45 mins
Cook 6 mins
A little extra work... but definately worth it. I fix this family favorite on the weekends when I am not pressed for time.
- 3 cups herbed croutons or 3 cups garlic-flavored croutons
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 teaspoon salt
- 2 egg whites
- 12 -14 chicken tenders or 2 large chicken breasts
- cooking spray
- 1⁄4 red bell pepper, thinly sliced
- 4 green onions, sliced diagonally
- 2⁄3 cup fresh lemon juice
- 1⁄3 cup chicken stock (or 1/3 cup water mixed with 1/3 tsp. chicken base)
- 1⁄2 cup sugar
- 2 tablespoons light soy sauce
- 2 tablespoons dry sherry or 2 tablespoons sake
- 1 tablespoon finely mined fresh gingerroot
- 2 tablespoons finely grated lemons, rind of
- 2 tablespoons cornstarch
- 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.