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Asian - Chicken -  Lemon Chicken By Angel Post by :Bry3Bob Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3533

Click below to download : Asian - Chicken - Lemon Chicken By Angel (Format : PDF)

Asian - Chicken - Lemon Chicken By Angel

1 Tbsp. vegetable oil
2 tsp. soy sauce
1/2 tsp. sherry
dash of freshly ground pepper
4 chicken breast halves, boned and flattened to ½" inch thickness

Lemon Sauce:
3/4 cup water
3 heaping Tbsp. sugar
2 Tbsp. catsup
juice of 1 large lemon
1 tsp. vegetable oil
dash of salt
1 tsp. cornstarch, dissolved in small amount of water
vegetable oil
2/3 cup bean sprouts
2/3 cup thinly sliced snow peas
2/3 cup thinly sliced bamboo shoots
1/2 cup thinly sliced water chestnuts
tomato wedges, lemon slices, green onion slices and crushed almonds (garnish)

For Marinade:
Combine oil, soy sauce, sherry and pepper in small bowl. Rub over chicken, allowing excess to drain off.
Coat lightly with cornstarch. Refrigerate at least 30 minutes.

For Lemon Sauce:
Combine water, sugar, catsup, lemon, oil and salt in small saucepan. Bring to boil over medium-high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm.

Heat 1/2-inch vegetable oil in large skillet over medium-high heat until light haze forms. Fry chicken until golden brown on each side. Drain; cut into strips 3/4-inch wide. Set aside; keep warm.

Wipe out skillet; add small amount vegetable oil and heat over medium-high until light haze forms.
Add bean sprouts, snow peas, bamboo shoots and water chestnuts; stir-fry until crisp-tender. Transfer to heated platter.

Top with chicken and spoon lemon sauce over.

Garnish with tomato wedges, lemon slices, green onions and almonds.

Serves 4.
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Asian - Chicken -  Lemon Grass Chicken (ga Xao Sa Ot)
6 chicken legs or thighs, boned, skinned (about 1 1/4 lbs. trimmed) 2 stalks lemon gress, bottom 6" only, minced 3 tablespoons fish sauce (nuoc mam), divided 1/4 teaspoon fresh ground black pepper 2 cloves garlic, minced 1 tablespoon oil 2 fresh red chilies, seeded, shredded in 1 1/2" lengths 3 green onions, shredded in 1 1/2" lengths 1 1/2 teaspoons sugar 3 tablespoons fresh mint or basil, or a combination, optional 1/3 cup unsalted roasted peanuts Vietnamese Vegetable Platter Cut chicken into 1" cubes. Combine lemon grass, 2 tbl. fish sauce, pepper and garlic. Add to the chicken and mix

Asian - Chicken -  Lemon Chicken Recipes By Lake Monster Asian - Chicken - Lemon Chicken Recipes By Lake Monster

Asian - Chicken -  Lemon Chicken Recipes By Lake Monster
2-1/2 - 3 lbs. chicken breast cut into bite sized pieces 2 cloves garlic 2 slices fresh ginger 1x2” pieces, cut in match sticks 1/2 tsp. sugar 4 T. rice wine or sherry 3 T. soy sauce 1 tsp. anise seed 1/3 c. lemon juice 1/3 c. brown sugar 1 c. chicken broth 2 T. cornstarch Put chicken in large skillet. Blend garlic, ginger, sugar, wine, soy sauce and anise in small bowl. Pour chicken broth and contents of small bowl over chicken. Bring to a boil, then turn down heat and simmer for 45 minutes. Mix 1 T. cornstarch with