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* 1/4 Cup Chicken stock * 1 Teaspoon Ground White Pepper * 6 Tablespoons Fresh Lemon Juice * 4 Chicken Breasts -- halves * 3 Tablespoons Sugar * 2 Teaspoons Grated Lemon Zest * 6 Tablespoons Peanut Oil * 2 Teaspoons Plum Sauce * 1 Teaspoon Minced Fresh Ginger * 3/4 Cup All Purpose Flour * 1 Teaspoon Minced Garlic * 2 Eggs -- beaten * 1 Tablespoon Cornstarch -- mixed with * 1 1/2 Tablespoons Water * 1/2 Cup White Sesame Seeds * Salt -- to taste


Chicken breasts are lightly breaded and then pan fried to reduce the calories in classic lemon chicken. While it may be tempting to reduce the sugar in the sauce, remember that sugar accentuates the tartness of lemon. SAUCE sliced scallion greens for garnish combine the sauce ingredients in a bowl and reserve. To prepare the breading, place 1/4 cup of the flour in a large shallow bowl or plate. In another bowl, beat the eggs, and in a third, combine the remaining 1/2 cup of flour with sesame seeds and salt and pepper. Arrange these next to each other on a counter. Wash the chicken breasts and trim any excess fat. Pound with a mallet or rolling pin to 1/4 inch thickness. Then dip, one at a time, first in the flour. Pat off any excess and dip in the egg. Lift the meat, allowing excess egg to drain back into bowl,and then dip and coat with the flour and sesame seed batter. Reserve on a platter. Heat 4 tbsp of the peanut oil in a 10 inch skillet over medium high heat. Fry the chicken breasts, two at a time, until golden,3-4 minutes per side. (Reduce the heat to medium if the chicken is browning to quickly) Reserve on a platter. While the last batch is finishing, heat the remaining 2 tbsp of oil in a small skillet over medium heat. Saute the ginger and garlic until their aroma is released and then pour in the sauce. When it comes to a boil, reduce to lowest heat. Drizzle in the cornstarch mixture while stirring constantly, and remover from heat as soon as the sauce thickens. To serve, slice each chicken breast into 1/2 inch strips along the width and place on dinner plates. Spoon on the sauce and garnish with scallions. Serves 4. Origin: Cookbook Digest, May/June 1993 Shared by: Sharon Stevens

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