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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 6 |
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A little extra work... but definately worth it. I fix this family favorite on the weekends when I am not pressed for time. Ingredients:
3 cups herbed croutons or 3 cups garlic-flavored croutons |
1 tablespoon butter or 1 tablespoon margarine |
1/2 teaspoon salt |
2 egg whites |
12 -14 chicken tenders or 2 large chicken breasts |
cooking spray |
1/4 red bell pepper, thinly sliced |
4 green onions, sliced diagonally |
2/3 cup fresh lemon juice |
1/3 cup chicken stock (or 1/3 cup water mixed with 1/3 tsp. chicken base) |
1/2 cup sugar |
2 tablespoons light soy sauce |
2 tablespoons dry sherry or 2 tablespoons sake |
1 tablespoon finely mined fresh gingerroot |
2 tablespoons finely grated lemons, rind of |
2 tablespoons cornstarch |
Directions:
1. Place croutons in food processor with butter seasoning, salt and pepper and process until fine.
2. Place crumbs in a wide bowl or on a large plate and set aside.
3. In small bowl beat egg whites with 1 Tablespoon water and set aside.
4. If using chicken breasts, slice lengthwise into 1/2 to 1/3 inch wide strips.
5. If using tenders, remove tendons.
6. Place on a sheet of waxed paper or plastic wrap on courter or work surface.
7. Cover chicken strips with another sheet of paper or plastic wrap.
8. Gently pound strips with a meat mallet until 1/4 to 1/8 inch thick.
9. Dip chicken strips into egg white and cover both sides in breadcrumbs.
10. Place breaded strips on a plate and chill for 30 minutes.
11. While chicken is chilling, combine lemon juice, sugar, sherry or sake, soy sauce, chicken base, water, ginger, lemon peel and salt in a small saucepan.
12. Mix cornstarch with an equal amount of water and set aside.
13. Bring lemon sauce to a low boil over medium-high, dissolving sugar.
14. Stirring quickly add cornstarch mixture to sauce to thicken.
15. Reduce heat to low to keep warm, stirring ocasionally.
16. Preheat oven to 250 deg.
17. Lightly spray a large stick-resistant skillet with cooking spray and preheat on medim-high for 2-3 minutes.
18. Lightly spray a 9x13 baking dish with cooking spray and place in warm oven.
19. Fry 3-4 chicken strips at a time for 2-3 minutes on each side until lightly browned and transfer to baking dish in oven.
20. Lightly glaze the bottom of serving platter or individual plates with 2-3 Tablespoons sauce, more for platter.
21. If desired, cut across chicken strips to make 2 diamond cubes or leave in strips.
22. Transfer chicken to serving plate (s).
23. Drizzle some fo the remaining sauce over chicken.
24. You may not need all of the sauce.
25. Each piece should be partially glazed and partially crispy.
26. Garnish with lemon slices, shredded red pepper and greed onions.
27. Serve at once.
28. Lemon chicken is also wonderful over white rice with extra sauce served on the side.
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