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Name: Lemon Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 4 tb Conrnflour; 1 Lemon, Juice & rind of; 1 Stem ginger; (chopped; 2 tb Clear honey; 2 ts Sesame oil; 2 ts Light soy sauce; 1 1/2 c Chicken Stock; salt and pepper to taste; 4 Chicken breasts, about; 1 tb Cornflour; 1/2 Lemon, Grated rind of; 2 tb Vegetable oil; Black pepper; 2 Spring onions; Lemon peel; (cut into thin

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INGREDIENTS

SAUCE
4 tb Conrnflour
1 Lemon, Juice & rind of
1 Stem ginger; (chopped
2 tb Clear honey
2 ts Sesame oil
2 ts Light soy sauce
1 1/2 c Chicken Stock
salt and pepper ; to taste
CHICKEN
4 Chicken breasts, about
1 tb Cornflour
1/2 Lemon, Grated rind of
2 tb Vegetable oil
Black pepper
GARNISH
2 Spring onions
Lemon peel; (cut into thin

INSTRUCTIONS

In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste. Stir in honey, ginger, oil and soy sauce. Pour on boiling stock and bring to the boil again, stirring until thickened. Season to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips. place in a bowl and sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or frying pan and add chicken pieces. Stir fry for about 10 minutes over a high heat until chicken is golden brown. Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with spring onions and lemon peel. Posted to recipelu-digest by LSHW on Marcay,, h 17, 199

NOTES

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Lemon Chicken

SAUCE
4 tb Conrnflour
1 Lemon, Juice & rind of
1 Stem ginger; (chopped
2 tb Clear honey
2 ts Sesame oil
2 ts Light soy sauce
1 1/2 c Chicken Stock
 salt and pepper to taste
 CHICKEN
4 Chicken breasts, about
1 tb Cornflour
1/2 Lemon, Grated rind of
2 tb Vegetable oil
 Black pepper
 GARNISH
2 Spring onions
 Lemon peel; (cut into thin

In a saucepan, blend cornflour, lemon juice & rind to make a smooth paste.  Stir in honey, ginger,    oil and soy sauce. Pour on boiling stock and bring to the boil again,  stirring until thickened. Season    to taste & simmer for 10 minutes. Cut chicken breasts into 1 inch strips.  place in a bowl and    sprinkle with cornflour, lemon rind and black pepper. Heat oil in wok or  frying pan and add    chicken pieces. Stir fry for about 10 minutes over a high heat until  chicken is golden brown.    Transfer chicken onto warm plate and spoon over lemon sauce. Garnish with  spring onions and    lemon peel.    Posted to recipelu-digest by LSHW <shusky@erols.com> on Marcay,, h 17, 199

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Nutrition

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Serving Size: 1 Serving (965g)
Recipe Makes: 1 Servings

Calories: 655
Calories from Fat: 323 (49%)

Amt Per Serving		% DV

	Total Fat 35.9g	48 %
	Saturated Fat 4.9g	25 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 10.4g
Cholesterol 21.6mg		7 %
Sodium 1899.1mg		65 %
Potassium 873.1mg		23 %
Total Carbohydrate 64.5g		19 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 63.3g
Protein 19.8g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 655

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