Chinese Lemon Honey Chicken

By The Canadian Living Test Kitchen

130 people added this to their Recipe Box

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	313313 cal
pro	28 g28g pro
total fat	16 g16g total fat
sat. fat	2 g2g sat. fat
carb	12 g12g carb
fibre	00 fibre
chol	66 mg66mg chol
sodium	588 mg588mg sodium
% RDI:	-
calcium	22 calcium
iron	66 iron
vit A	11 vit A
vit C	1313 vit C
folate	44 folate

More great recipes from this menu:

This is a jazzed-up version of a Cantonese restaurant favourite.

Serve with: Rice and saut? spinach or Chinese broccoli

Ingredients

1 lb boneless skinless chicken breasts 1 1lb lbboneless skinless chicken breastboneless skinless chicken breasts
1 green onion 1 1green oniongreen onions
1 tbsp Chinese rice wine 1 1tbsp tbspChinese rice wine or dry sherry
2 tsp soy sauce 2 2tsp tspsoy sauce
1 tsp grated gingerroot 1 1tsp tspgrated gingerroot
1/4 tsp white pepper 1/4 1/4tsp tspwhite pepper
2 tbsp cornstarch 2 2tbsp tbspcornstarch
1 egg white 1 1egg whiteegg whites
1 pinch baking soda 1 1pinch pinchbaking soda
1 cup vegetable oil 1 1cup cupvegetable oil
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp sesame oil 1/4 1/4tsp tspsesame oil
Sauce:
1 cup chicken stock 1 1cup cupchicken stock
1 tsp grated lemon rind 1 1tsp tspgrated lemon rind
1/4 cup lemon juice 1/4 1/4cup cuplemon juice
1 tbsp liquid honey 1 1tbsp tbspliquid honey
2 tsp cornstarch 2 2tsp tspcornstarch
1/4 tsp salt 1/4 1/4tsp tspsalt

Preparation

Diagonally cut chicken crosswise into 1/4-inch (5 mm) thick slices. Separate white and green parts of onion; mince white part and thinly slice green part. Set green part aside for garnish.

In bowl, mix chicken, white part of onion, rice wine, soy sauce, ginger and pepper. Marinate for 20 minutes. Mix together cornstarch, egg white and baking soda; stir into chicken mixture to coat completely

Sauce: In small bowl, whisk together chicken stock, lemon rind and juice, honey, cornstarch and salt ; set aside.

In wok or skillet, heat vegetable oil over medium-high heat; fry chicken, in batches and turning and separating pieces, until lightly browned, 4 to 5 minutes. With slotted spoon, transfer to paper towel-lined plate and keep warm.

Drain off all but 1 tbsp (15 mL) of the oil from wok; stir-fry garlic for 30 seconds. Add sauce; cook, stirring, until thickened, about 2 minutes. Stir in sesame oil. Add chicken and turn to coat. Sprinkle with reserved sliced green part of onion

Additional information : Tip: Use lemon- or orange-blossom honey if available.

Source : Canadian Living Magazine: May 2002