Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Suggest a Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 

 


Ethnic Recipes
Afghan
African
American
Bukhari
Egyptian
Greek
Hungarian
Indian
Iraqi
Italian
Jewish
Kurdish
Lebanese
Middle Eastern
Moroccan
Persian
Romanian
Thanksgiving
Turkish
Yemenite


Category Recipes
Vegan
Vegetarian
Healthy
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

Index of Keywords

 

Print your recipe and enjoy cooking!



Print   

Ingredients:


* 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


Directions:


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



Source: Unknown

Print   
Google


Search for more Recipes...



   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes
recipes pasta
food

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup
chicken recipes

food from
turkey breast
cook turkey
food recipes
food traditional
recipes for chicken

recipes
cake recipes
turkey
soup recipes
easy recipes
bread recipes

More Tags ....