Lemon Chicken
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 1/2 lemon
juice of the lemon (no more than 1/3 cup)
1 cup water
1 tablespoon sugar
1 tablespoon sherry wine or chicken broth
1 teaspoon toasted sesame seed oil
2 teaspoons cornstarch
2 -3 tablespoons peanut oil or olive oil
1 egg white, whisked
pinch paprika
2 teaspoons cornstarch
pinch of salt
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 or
Perfect Prep Tray, 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.
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