Chinese Lemon Honey Chicken
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This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 313 |
| pro | 28 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | trace |
| chol | 66 mg |
| sodium | 588 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 1% |
| vit C | 13% |
| folate | 4% |
Suggested Recipes
-
1 lb (500 g) boneless skinless chicken breasts
1 green onion
1 tbsp (15 mL) Chinese rice wine or dry sherry
2 tsp (10 mL) soy sauce
1 tsp (5 mL) grated gingerroot
1/4 tsp (1 mL) white pepper
2 tbsp (25 mL) cornstarch
1 egg white
Pinch baking soda
1 cup (250 mL) vegetable oil
2 cloves garlic, minced
1/4 tsp (1 mL) sesame oil
Sauce:
1 cup (250 mL) chicken stock
1 tsp (5 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1 tbsp (15 mL) liquid honey
2 tsp (10 mL) cornstarch
1/4 tsp (1 mL) salt
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
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.
Tags:
Source
Canadian Living Magazine: May 2002
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