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Ingredients
- 3 or 4 large lemons, thinly sliced
- 2 large egg whites
- 3/4 cup (96 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1 teaspoon each baking powder and finely minced fresh ginger
- 1/4 teaspoon salt (optional)
- 1/8 teaspoon ground white pepper
- 1 tablespoon (15 ml) salad oil
- 1 pound (455 g) boneless, skinless chicken breast, cut into 1/2- by 3-inch (1-by 8-cm) strips
- Finely shredded lemon peel
- Cilantro sprigs
Details
Servings 4
Preparation
Step 1
*Cooking Sauce:* Finely shred 1/2 teaspoon peel (color part only) from 1 or 2 large *lemons*; set peel aside. Squeeze enough juice to measure 3 tablespoons (45 ml). In a small bowl, stir together lemon juice and 1 tablespoon *cornstarch* until blended. Then stir in lemon peel, 1/3 cup (80 ml)*fat-free reduced-sodium chicken broth*, 1/3 cup (50 g) *sugar*, 2 tablespoons (30 ml) each *light corn syrup* and *distilled white vinegar*, 1 tablespoon (15 ml) *water*, 1 teaspoon *salad oil*, 1/4 teaspoon *salt* (optional), and 2 cloves *garlic*, minced or pressed.
1. Prepare Cooking Sauce; set aside. Arrange lemon slices on a rimmed platter, overlapping them if necessary; cover and set aside.
2. In large bowl, beat egg whites and 1/2 cup (120 ml) water to blend. Add cornstarch, flour, baking powder, ginger, salt (if used), and white pepper; stir until smoothly blended.
3. Heat oil in a wide nonstick frying pan or wok over medium-high heat. Meanwhile, dip chicken pieces in batter.Lift out and drain briefly to let excess batter drip off; discard remaining batter.
4. When oil is hot, add chicken and stir-fry gently, separating pieces, until meat is lightly browned on outside and no longer pink in center; cut to test (5 to 7 minutes; if any pieces brown too much, remove them from pan and keep warm). Arrange chicken over lemon slices on platter; keep warm. Wipe pan clean (be careful; pan is hot).
5. Stir Cooking Sauce well; pour into pan. Stir over medium-high heat until sauce boils and thickens slightly (1 to 2 minutes). Pour sauce over chicken and sprinkle with lemon peel. Garnish with cilantro sprigs.
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