Lemon Chicken

Posted by Lindsey On 4:29 PM

I was in the kitchen all day yesterday baking and I decided I wanted to make something special for Ben for dinner. He loves orange chicken from chinese restaurants so I decided to try a recipe I found on Food Network for lemon chicken hoping he would like it as much as orange chicken. We really liked the recipe, however next time we make it we will half the amount of lemon juice. It was a little tart.

Lemon Chicken

1 large egg
1 teaspoon Asian seasoning
4 boneless, skinless chicken breasts, cut into thin strips
1/4 cup plus 1 1/2 teaspoons cornstarch
1/3 cup chicken stock
1/4 cup fresh lemon juice
2 tablespoons soy sauce
1 tablespoon dark brown sugar
2 teaspoons lemon zest (I didn't use any)
1/4 cup peanut oil (I used regular vegetable oil)
1 tablespoon water
1/4 cup finely chopped green onions
2 teaspoons minced ginger
2 teaspoons minced garlic
1/4 cup julienned green onions, garnish
1 tablespoon toasted sesame seeds, garnish

In medium bowl, beat the egg lightly with the Asian seasoning. Place 1/4 cup cornstarch in a shallow dish. One at a time, dredge the chicken in the cornstarch and dip into the egg wash, shaking to remove any excess. Dredge again in the cornstarch to lightly coat.

Place on a baking dish and let stand for 5 minutes. Just before cooking, shake off any excess cornstarch.

In a bowl, make the sauce by combining the chicken stock, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.

In a wok, heat the oil over medium-high heat until hot but not smoking. Add the chicken strips (making sure not to overcrowd the pan.) Fry them for about 3 minutes, until crisp, turning once. Remove with a slotted spoon and drain them on paper towels. In a small bowl, dissolve the remaining 1 1/2 teaspoons of cornstarch in the tablespoon of water. Pour nearly all the oil out of the wok. Add the green onions, ginger, and garlic and stir-fry for 30 seconds. Add the lemon sauce, stir to combine, and bring to a boil.

Add the cornstarch mixture and cook, stirring, until thick. Return the chicken strips to the wok and stir-fry until warmed through and married with the sauce, 1 to 2 minutes.

Remove from the heat and divide among 4 plates. Garnish with the julienned green onions and toasted sesame seeds and serve.

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