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| LEMON CHICKEN |
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| INGREDIENTS FOR SAUCE: |
3 pieces Boneless Chicken Breast
1 Juice of 1 Lemon (save peel)
1 t Dry Sherry
1 1/2 T Sugar
1/4 t Salt
1 T Vinegar
1/2 c Water
2 t Cornstarch (mixed w/2 tablespoons water)
1/2 T Oil
1/2 t Minced Garlic
1/2 t Hot Pepper Oil
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| TO PREPARE: |
| Season with marinade ingredients for 20 minutes.
To coat, dip with flour.
Mix all ingredients for sauce in separate bowl. |
| INGREDIENTS FOR MARINADE: |
1 t Sherry
1 t Light Soy Sauce
1/4 t Salt
1 T Cornstarch
1/2 Egg (beaten)
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| TO COOK: |
| Heat wok or heavy skillet.
Add 1/2 cup oil.
Pan fry chicken until both sides are golden brown.
Remove from skillet and chop into bite size pieces.
Preheat skillet, add garlic and simmer for a few seconds.
Add sauce and lemon peel.
When sauce comes to boil, thicken with cornstarch.
Remove lemon peel.
Pour sauce over chicken. |
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