Almond Chicken with Lemon Sauce

By KennySD

Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.

Ingredients

• 2 boneless, skinless chicken breasts, halved
• 1/2 cup cornstarch
• 2 eggs beaten
• 1 cup sliced almonds
• 1/2 cup fresh lemon juice
• 1 tbls rice vinegar
• 1 1/2 tbls sugar
• 2 tsp cornstarch dissolved in 1 tbls cold water
• 2 tbls vegetable oil

Preparation

Step 1

Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.

In a nonreactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.

In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and saute for 5 minutes on each side, or until cooked through.

Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.

NOTES: A nonreactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.