Lemon Chicken

Lemon chicken is the name of several dishes found in cuisines around the world which include chicken and lemon.

In Canada, we usually either use breading or batter to coat the chicken before cooking it and serving it in a sweet lemon flavored sauce. A completely unrelated dish from Italy, also called lemon chicken is where a whole chicken is roasted with white wine, fresh lemon juice, fresh thyme and vegetables. In France, lemon chicken generally includes Dijon mustard in the sauce and is accompanied by roasted potatoes. I would presume the German version would be a chicken schnitzel with fresh lemon.

Having an inherited love of ‘sweet things’, lemon chicken has always appealed to me. I prefer to make a tempura batter to dip the chicken strips in and then fry them on a griddle. I’m not big on anything deep fried so this is as close as it gets for me. Some years ago I came across a recipe on a kraftfoods.com site for a very unique and easy ‘lemon sauce’ for chicken. It might not appeal to everyone but we enjoy it every so often.

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Lemon Chicken

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Course

Main Dish

Cuisine

American

Servings

MetricUS Imperial

Ingredients

Stir-Fry Vegetables

• 1 medium onion, slivered
• 110 grams baby carrots, sliced thin diagonally
• 1 small red pepper, thinly sliced
• 1 head broccoli florets, thinly sliced
• 110 grams snow peas, trimmed
• fresh garlic & ginger, minced
• 1/2 cup chicken broth

Tempura Batter for Chicken

• 1/4 cup flour
• 1/4 cup water
• 1 egg
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 tsp soy sauce
• 1/2 tsp salt
• 1/4 tsp baking soda
• 500 grams chicken breast, boneless/skinless

Lemon Sauce

• 2-85 gram pkgs lemon Jell-o powder
• 2 tbsp cornstarch
• 1 cup chicken broth
• 1/3 tbsp zesty Italian salad dressing
• 4 cloves garlic, minced
• 3/4 tsp ginger, ground

Course Main Dish Cuisine American Servings MetricUS Imperial Ingredients Stir-Fry Vegetables 1 medium onion, slivered 110 grams baby carrots, sliced thin diagonally 1 small red pepper, thinly sliced 1 head broccoli florets, thinly sliced 110 grams snow peas, trimmed fresh garlic & ginger, minced 1/2 cup chicken broth Tempura Batter for Chicken 1/4 cup flour 1/4 cup water 1 egg 2 tbsp cornstarch 2 tbsp vegetable oil 1 tsp soy sauce 1/2 tsp salt 1/4 tsp baking soda 500 grams chicken breast, boneless/skinless Lemon Sauce 2-85 gram pkgs lemon Jell-o powder 2 tbsp cornstarch 1 cup chicken broth 1/3 tbsp zesty Italian salad dressing 4 cloves garlic, minced 3/4 tsp ginger, ground

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Stir-Fry Vegetables

1. Prepare vegetables & saute in 1/2 cup chicken broth until tender-crisp. Drain broth & reserve for later.

Tempura Batter

1. In a bowl, whisk together all batter ingredients. Slice chicken breast into thin strips & place in batter; mix well. Heat griddle to 325 F. Add a small amount of oil; remove chicken strips from batter & place on griddle. Fry on each side until cooked & golden. Lay on paper towel to blot off oil.

Lemon Sauce

1. In a small saucepan, combine jelly powder & cornstarch. Add 1 cup chicken broth, dressing, garlic & ginger; stir until jelly powder is dissolved. Simmer over medium heat until sauce is thickened, stirring frequently. Add reserved broth from vegetables.
2. Combine vegetables chicken & lemon sauce. Serve over hot cooked rice, if desired.