Monday, April 19, 2010

Lemon Chicken

I have a stir fry cookbook that was on the discount rack at Border's or Barnes and Noble -- I can't remember exactly.  It's "Homestyle Stir-Fry" and is published by Bay Books.  It's one of the best bargains I've ever found!

Lemon Chicken

1 egg white, lightly beaten
2 teaspoons cornstarch
1/4 teaspoon grated fresh ginger
1 lb 2 oz boneless, skinless chicken breasts, sliced
3 Tablespoons oil

Lemon Sauce
2 teaspoons cornstarch
1 1/2 tablespoons caster (superfine) sugar
2 Tablespoons lemon juice
3/4 cup chicken stock
2 teaspoons soy sauce
lemon zest to garnish

1. Combine the egg white, cornstarch, 1/2 teaspoon salt and ginger in a bowl.  Add the chicken and mix well to coat in the marinade.  Leave in the fridge to marinate for 30 minutes.

2.  Heat the oil in a wok, swirling gently to coat the side.  Drain the chicken, discarding the marinade, and stir-fry until just cooked but not browned.  Remove from the wok.

3. To make the lemon sauce, mix the cornstarch with 2 Tablespoons water to make a smooth paste.  Add to the wok with the remaining sauce ingredients.  Stir and boil for 1 minute.  Return the chicken to the wok and stir to coat with the sauce.  Serve immediately, garnished with lemon zest.

Nutrition Per Serving - Serves 4; Protein 30 g; Fat 15 g; Carbohydrate 10 g; Dietary Fiber 0 g; Cholesterol 65 mg; 315 Calories

I add coarsely chopped green onions to ours and use powdered Ginger -- it's easier.  I don't have any marinade to discard in the end, so I just dump it all in.  It seems to work just fine.  I use powdered Sucanat instead of the caster sugar because it was the finest sugar we have.  I also slice up the chicken breast while it is still mostly frozen.  It slices SO much easier!  This recipe isn't overpoweringly lemony, or sweet.  We both really like it.  Enjoy!

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