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Poultry - Chicken -  Lemon Chicken By Angel Post by :LifeIncome Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2938

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

Poultry - 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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3 T flour 1/2 teaspoon salt 1/4 tsp pepper 4 skinless, boneless chicken breasts 2 Tablespoons olive oil 1 medium onion 1 Tablespoon margarine 1 cup chicken broth 3 Tablespoons fresh lemon juice 1/2 teaspoon thyme 2 Tablespoons chopped parsley In a plastic or paper bag, combine the flour, salt and pepper and shake to mix. Add the chicken and shake to coatlightly. Remove the chicken and reserve the excess flour. In a large skillet, warm l tablespoon oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Addthe remaining 1 tablespoon oil, turn the chicken

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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