Chinese Lemon Honey Chicken
This recipe makes 4 servings
|Per serving: about||-|
|total fat||16 g|
|sat. fat||2 g|
- Portion size: 4
This is a jazzed-up version of a Cantonese restaurant favourite.
Serve with: Rice and saut? spinach or Chinese broccoli
- 1 lb 1lbboneless skinless chicken breastboneless skinless chicken breasts
- 1 1green oniongreen onions
- 1 tbsp 1tbspChinese rice wine or dry sherry
- 2 tsp 2tspsoy sauce
- 1 tsp 1tspgrated gingerroot
- 1/4 tsp 1/4tspwhite pepper
- 2 tbsp 2tbspcornstarch
- 1 1egg whiteegg whites
- 1 pinch 1pinchbaking soda
- 1 cup 1cupvegetable oil
- 2 2cloves garlic, minced
- 1/4 tsp 1/4tspsesame oil
- 1 cup 1cupchicken stock
- 1 tsp 1tspgrated lemon rind
- 1/4 cup 1/4cuplemon juice
- 1 tbsp 1tbspliquid honey
- 2 tsp 2tspcornstarch
- 1/4 tsp 1/4tspsalt
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