LadyHawk108
03-09-2001, 12:59 AM
2 T. vegetable oil
4 tsp. soy sauce
1 tsp. cooking sherry
1/2 tsp. black pepper
4 boneless skinless chicken breasts, flattened to 1/2 inch (i put them in a baggy and flatten with a rolling pin)
4 T. cornstarch
Combine first 4 ingredients. Use to coat chicken breasts, and then lightly coat with cornstarch. Refrigerate at least 30 minutes.
In large frying pan, heat 1/2" of vegetable oil. Add chicken and cook over medium heat util golden brown on each side and cooked through the middle, about 8 minutes. Remove with tongs and cut into 3/4" wide strips. Serve with lemon sauce in separate dish, below.
Lemon Sauce:
1/3 c. sugar
2 T. cornstarch
1/3 c. lemon juice
1 1/4 c. water
1/2 tsp. grated lemon rind (optional)
Pinch of salt
2 T. butter
2 drops yellow food coloring (optional)
Combine sugar and cornstarch in a small pan. Stir in lemon juice and water. Add lemon rind and salt. Place over medium heat, cook, stirring constantly, until thickened and clear. Remove from heat, stir in butter and food coloring.
4 tsp. soy sauce
1 tsp. cooking sherry
1/2 tsp. black pepper
4 boneless skinless chicken breasts, flattened to 1/2 inch (i put them in a baggy and flatten with a rolling pin)
4 T. cornstarch
Combine first 4 ingredients. Use to coat chicken breasts, and then lightly coat with cornstarch. Refrigerate at least 30 minutes.
In large frying pan, heat 1/2" of vegetable oil. Add chicken and cook over medium heat util golden brown on each side and cooked through the middle, about 8 minutes. Remove with tongs and cut into 3/4" wide strips. Serve with lemon sauce in separate dish, below.
Lemon Sauce:
1/3 c. sugar
2 T. cornstarch
1/3 c. lemon juice
1 1/4 c. water
1/2 tsp. grated lemon rind (optional)
Pinch of salt
2 T. butter
2 drops yellow food coloring (optional)
Combine sugar and cornstarch in a small pan. Stir in lemon juice and water. Add lemon rind and salt. Place over medium heat, cook, stirring constantly, until thickened and clear. Remove from heat, stir in butter and food coloring.