Chinese Lemon Honey Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 313 |
| pro | 28 g |
| total fat | 16 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 0 |
| chol | 66 mg |
| sodium | 588 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 6 |
| vit A | 1 |
| vit C | 13 |
| folate | 4 |
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 green onion
- 1 tbsp Chinese rice wine or dry sherry
- 2 tsp soy sauce
- 1 tsp grated gingerroot
- 1/4 tsp white pepper
- 2 tbsp cornstarch
- 1 egg white
- 1 pinch baking soda
- 1 cup vegetable oil
- 2 cloves garlic, minced
- 1/4 tsp sesame oil
- Sauce:
- 1 cup chicken stock
- 1 tsp grated lemon rind
- 1/4 cup lemon juice
- 1 tbsp liquid honey
- 2 tsp cornstarch
- 1/4 tsp salt
Preparation
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
- Keywords : Main Course; Chinese; Chicken; Lemons; Garlic; Honey; Chicken broth/stock; Fry;









