Lemon Chicken Done My Way

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 lbs boneless skinless chicken breasts
• 1 tablespoon dry sherry
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 2 eggs
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 2 cups vegetable oil
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1 lemon, sliced
• 2 tablespoons vegetable oil
• 1 cup carrot, julliened
• 1 can pineapple chunk, drained
• 1 cup broccoli floret
• 1/2 cup onion, sliced thin and seperated into rings
• 1/2 cup red pepper, sliced into strips
• 1 cup water chestnut, sliced

Recipe

• 1 cut the chicken into bite-sized pieces.
• 2 in a large bowl combine the chicken, sherry, soy sauce and 1/2 teaspoon salt.
• 3 mix together, cover and refrigerate.
• 4 let marinate for 15 to 20 minutes.
• 5 steam the carrots and broccoli until tender.
• 6 in a wok, lightly saute the onion and red pepper until tender.
• 7 (may add a little oil, if necessary.) combine all carrots, broccoli, onion, red pepper and water chestnuts and set aside.
• 8 in a small bowl, beat together the eggs, 1/4 cup cornstarch and baking powder to form a batter.
• 9 in a wok, heat 2 cups oil to 350 degrees f (175 degrees c).
• 10 coat chicken with batter and fry in wok until browned.
• 11 set aside.
• 12 in a medium bowl combine the sugar, 1 tablespoon cornstarch, broth, lemon juice and 1 teaspoon salt.
• 13 mix together and add lemon slices.
• 14 heat 2 tablespoons oil in wok and slowly stir in lemon sauce mixture.
• 15 cook, stirring, until sauce is clear.
• 16 add the pineapple chunks.
• 17 to serve, layer rice (not included in this recipe), chicken and vegetables on plate and pour sauce over.