BREAST****Cantonese Lemon Chicken

By Unblond1

The chicken turned out nice and crunchy, albeit a bit overdone (probably due to the size of the pieces) The sauce was nothing special. These would be just as good without sauce or with a squeeze of lime or lemon and the marinade can pretty much be anything you'd like - garlic, oregano and lemon, for instance

Ingredients

• LEMON SAUCE:
• 2 servings
• 1 tbsp. rice wine vinegar
• 1/2 tbsp. soy sauce
• 1/2 tbsp. finely grated fresh ginger
• 1/2 small clove garlic, crushed
• freshly ground black pepper
• 7 1/2 oz. skinless, boneless chicken breast, cut into 1 1/2" chunks
• 1/2 cup panko
• 1 tbsp. finely minced green onion
• 1 lemon, zest and juice
• 3/4 tbsp. sugar
• 1 tbsp. water
• 1 tsp. cornstarch + 1/2 tbsp. water
• 2 tbsp. finely minced green onions

Details

Servings 2
Adapted from food.com

Preparation

Step 1

* Combine vinegar, soy sauce, ginger, garlic and pepper in a zip-lock bag. Add chicken and stir to coat.

* Preheat oven to 425, line a baking sheet with parchment and spray lightly with oil.

* Toast panko in a non-stick pan over medium heat until light golden colour, 1 - 2 minutes (Optional).

* Combine panko with minced green onions in a bowl. Remove chicken from marinade and roll into panko, pressing to adhere, ans set on parchment. Bake until done, turning halfway through, about 20 minutes in total.

* LEMON SAUCE: Grate lemon zest into a small pot and add juice from lemon. Add sugar and water. Set over medium heat. Dissolve cornstarch in 1/2 tbsp. water and whisk into mixture. Whisk continuously until sauce thickens and bubbles, about 2 minutes. Remove from heat. Just before serving, stir in sliced green onions.

* Serve chicken with basmati or jasmine rice on the side, with sauce drizzled over chicken.

*NUTRITION:*

* Calories - 197
* Fat - 1.7
* Sat Fat - .4
* Carbs - 24.3
* Fibre - 3.2
* Protein - 26.9