Lemon Chicken

By cacelias

Quickly sauteed slices of chicken breast make for a delicious and do-able home adaptation. Since it takes several steps and is best served hot, this dish is one to make when you've got a little time or some helping hands, or best of all, both.

You can also use this chicken to serve with sweet and sour chicken, or any other sauce of your choice.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• For the Chicken:
• 1 1/2 cups all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black or white pepper
• 1 pound boneless, skinless chicken breast
• For the Lemon Sauce:
• 2 tablespoons water
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/3 cup sugar
• 2 teaspoons chopped fresh ginger (optional)
• 1 teaspoon soy sauce
• 1/2 teaspoon salt
• 1/3 cup freshly squeezed lemon juice
• For cooking the Chicken:
• 1/3 cup vegetable oil
• 3 tablespoons thinly sliced green onion

Details

Servings 4

Preparation

Step 1

TO MAKE THE CHICKEN:

Combine the flour, salt, and pepper in a medium bowl, and stir with a fork or a whisk to mix everything well. cut the chicken breast crosswise and on the diagonal, to make wide, thin pieces. Dip each piece of chicken into the flour to coat it well, and then gently shake off any excess. Arrange floured chicken pieces on a large plate and set by the stove.

Heat the oil in a large, deep skillet over medium-high heat, until a pinch of flour dropped into the oil blossoms at once. Cook in batches, placing pieces of chicken in the oil (they should sizzle immediately) and leaving a little room between so you can turn them easily and avoid crowding the pan.

Cook until golden brown, 1 to 2 minutes. Turn and cook on the other side until golden and crisp, and cooked through, and then transfer the cooked chicken pieces to a serving platter as they are done. Cook the remaining chicken in the same way.

TO MAKE THE LEMON SAUCE:

Combine the water and cornstarch in a small bowl and stir well. In a medium saucepan, combine the chicken stock, sugar, ginger, if using, soy sauce, and salt. Bring to a gentle boil over medium heat, and stir to dissolve the sugar and salt and mix well. Stir in the lemon juice, and as soon as the sauce is boiling gently again, add the cornstarch. Cook, stirring often, as the sauce turns cloudy, then clear, and then thickens to a shiny, glossy state, about 1 minute. Remove from the heat, cover and keep warm while you prepare the chicken.

Pour the hot lemon sauce over the chicken, sprinkle with the green onion and serve hot.