Lemon Chicken II
Lemon Chicken II might be just the main course you are searching for. This recipe makes 6 servings with 380 calories, 51g of protein, and 12g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. If you have lemon juice, salt, chicken broth, and a few other ingredients on hand, you can make it. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Similar recipes are Butter Lemon Chicken and Lemon Herb Chicken, Lemon Chicken Scallopini with Lemon Garlic Cream Sauce, and
Instructions
In a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
Mix together, cover and refrigerate.
Let marinate for 15 to 20 minutes.
In a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter. In a wok, heat 2 cups oil to 350 degrees F (175 degrees C). Coat chicken with batter and fry in wok until browned.
Cut into bite size pieces and set aside.
In a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
Mix together and add lemon slices.
Heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture. Cook, stirring, until sauce is clear.
Pour sauce over chicken and serve.