"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lemon Chicken Recipe

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This recipe for Lemon Chicken, by , is from The Jones-Simpson Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Knudsen
Added: Wednesday, April 16, 2008


2 Whole Chicken breast (2 lbs)
1 T. Water
1 Egg or 2 Egg Whites
2 tsp. Cornstarch
1 tsp. Salt
1 tsp. Soy Sauce (Dark or Light)
1/4 tsp. White Pepper
12 Cup Chicken Broth
1/4 Cup Honey
3 T. Lemon Juice
2 T. Light Corn Syrup
2 T. Vinegar
1 T. Catsup
1 Clove Garlic, Finely Chopped
1/2 tsp. Salt
Dash of White Pepper
Peel of 1/2 Lemon
1 T. Cornstarch
1 T. Cold Water
1/2 Lemon, Thinly Sliced

Remove bones and skin from chicken; (or use boneless skinless breasts); cut each breast into fourths. Place chicken in shallow glass or plastic dish. Mix 1 T. water, the egg, 2 tsp. cornstarch, 1 tsp. salt, the soy sauce and 1/4 tsp. whit pepper; pour over chicken. Turn chicken to coat both sides. Cover and refrigerate 30 minutes. Remove chicken from marinade; reserve marinade. heat 2 tsp. vegetable oil in wok or skillet to 350. Stir fry 2 to 3 pieces at a time for approximately 3 minutes. Drain on paper towel. Increase temperature to 375 and add more oil if necessary. Fry chicken all at one time until golden brown, about 2 minutes. Cut each piece crosswise into 5 or 6 pieces. Place in single layer on heated platter. Heat chicken broth, honey, lemon juice, corn syrup, vinegar, the catsup, garlic, 1/2 tsp. salt, dash of white pepper and the lemon peel to boiling. Mix 1 T. cornstarch and 1 T. water; stir into sauce. Cook and stir until thickened, about 10 seconds. Remove lemon peel. Garnish with lemon slices; pour sauce over chicken.

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Personal Notes:
This is the best we've ever had.




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