Sunday, October 9, 2011

Lemon Chicken

I've been on kind of a Chinese kick lately, which is strange, because that's one category I'm not typically crazy about attempting at home! But, I'm glad I'm reaching out, because I'm finding some good stuff! Like this. I love the gooey glaze of this makes it kinda taste breaded and fried, but so much easier than actually breading and frying!

1 tsp flour
1/2 tsp sugar
1 tbsp soy sauce
1 tsp cornstarch
1/2 tsp salt
1 egg, beaten

4 boneless skinless chicken breasts, cut to bite size

In a medium size bowl, combine flour, cornstarch, sugar and salt. Add soy sauce and beaten egg. Add chicken and marinate up to 24 hours.

1 carrot, thinly sliced {or a cup or two of baby carrots, sliced lengthwise into quarters}
1-2 tbsp oil

Saute chicken in vegetable oil for 2-3 minutes. Add carrots and continue to stir fry until chicken is no longer pink.

Lemon sauce:
3 tbsp sugar {actually, my recipe doesn't say tsp or tbsp or cups... I put 1 tbsp sugar in, but could have done more or less and it still would have been good!}
1/2 tsp salt
1 1/2 tbsp lemon juice
2 tbsp cornstarch
2 tbsp water

Combine all ingredients for lemon sauce. Add to chicken and cook until thickened. Serve over steamed rice.

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