"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Chicken Recipe

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

Contributor:  
Contributor:  
Lucia Imlay
Added: Tuesday, February 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Vegetable oil, for deep frying
1 1/2 lbs. skinless boneless chicken, cut into strips
1 tbsp cornstarch
6 tbsp cold water
1/2 tsp sugar
3 tsp fresh lemon juice
2 tsp sweet sherry
Lemon slices & shredded green onion for garnish

Directions:
Directions:
Heat oil in a preheated wok or skillet to 350. Reduce heat and stir fry the chicken strips for 3-4 minutes, until cooked through. Remove the chicken with a slotted spoon, set aside and keep warm. Drain the oil from the wok.
To make sauce, mix cornstarch with 2 tbsp water to form a paste. Pour lemon juice and remaining water into wok. Add sherry and sugar and bring to a boil, stirring until the sugar has dissolved completely. Stir in cornstarch mixture; return to boil. Reduce heat and simmer, stirring constantly, 2-3 minutes or until sauce in thickened and clear.
Transfer chicken to serving plate and pour sauce over chicken. Garnish with lemon slices and green onion. Serve immediately.

 

 

 

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