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Lemon Chicken
From Dorothy McNett's recipes at www.dorothymcnett.com.
3-4 skinned and boned chicken breasts
1 tablespoon best quality soy sauce
1-2 teaspoons shredded fresh ginger, or chopped crystalline ginger
1/4 teaspoon white peppercorns, freshly ground
1/4 teaspoon fine sea salt
zest of 1 lemon
juice of 1-2 lemons (about 1/3 cup)
3/4 cup water
1 tablespoon sugar
1 tablespoon sherry wine or chicken broth
1 teaspoon toasted sesame seed oil
2 teaspoons cornstarch
1 egg white, whisked
pinch paprika
2 teaspoons cornstarch
pinch of salt
2-3 tablespoons peanut oil
1 lemon, very thinly sliced
1-2 green onions, slivered
Slightly and gently flatten chicken breasts with meat pounder to even them out. Cut into 2 inch slices and place in bowl. Marinate about 30 minutes in the soy sauce, ginger, pepper and salt. In measuring cup whisk together the lemon zest, lemon juice, soy sauce, water, sherry or broth, sugar, sesame seed oil and cornstarch. Set aside. In a bowl whisk the egg white with the cornstarch, paprika and salt. When ready to cook, heat 2-3 tablespoons oil in wok or stir fry pan over medium high heat. Remove chicken from marinade and dip into the egg white mixture. Add chicken pieces to hot wok. Cook and stir over medium heat several minutes, or until chicken is done and browned. Remove to serving platter. Whisk the ingredients in the measuring cup and add to the pan. Bring to boil, reduce heat. Cook and stir several minutes to thicken the sauce. Taste as you may need to correct the seasonings...adding more salt or sugar, or pepper. Pour onto a plate, arrange chicken pieces over sauce and serve with white rice. Garnish with thinly sliced lemon and green onions.
Recipe created 2003-07-30.
