Lemon Chicken Breasts (Low Fat) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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If you like lots of sauce then double the sauce ingredients. Ingredients:
6 large boneless skinless chicken breasts |
1/2 cup cornstarch |
1 teaspoon salt (to taste) |
1/2 teaspoon black pepper (to taste) |
4 egg yolks, lightly beaten |
1/4 cup cold water |
vegetable oil (for frying) |
6 green onions, sliced (optional) |
3 tablespoons cornstarch |
1 1/2 cups water |
1/2 cup lemon juice |
3 -4 tablespoons brown sugar |
3 tablespoons honey |
2 teaspoons instant chicken bouillon granules |
1 teaspoon minced fresh ginger (or to taste) |
1 teaspoon yellow food coloring (optional) |
lemon slice (to garnish) |
Directions:
1. Slice the chicken breasts in half in the middle to create two smaller pieces; place between two sheets of plastic wrap.
2. Pound with a mallet or a rolling pin to flatten just slightly.
3. In a bowl combine cornstarch, salt and pepper; gradually whisk in the egg yolks and cold water.
4. Heat oil in a skillet over medium high heat.
5. Dip/coat the chicken breasts one at a time into the cornstarch mixture.
6. Add the chicken breasts one or two at a time to hot oil; cook until golden brown and cooked through (about 5 minutes).
7. Place the chicken on a plate.
8. Cook any remaining chicken.
9. Sprinkle the green onions (if using) on top of the chicken.
10. For the lemon sauce; in a medium saucepan combine water, lemon juice, brown sugar, honey, bouillon powder and ginger; mix to combine.
11. Cook over medium heat, stirring or whisking constantly until the sauce boils and thickens (about 4-5 minutes).
12. Pour over the cooked chicken and garnish plate with lemon slices if desired.
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