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Name: Lemon, Lime and Orange Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 ts Zest, orange; 2 tb Juice, lime; 2 ts Oil, peanut; 1 ts Zest, lemon; 1 tb Wine, rice; 2 tb Juice, lemon; 1 tb Sugar, brown; 1 ts Zest, lime; 1/4 c Wine, rice; 1 ts Cornstarch; 3 whole Chicken, breasts, deboned, skinned; 2 tb Stock, chicken; 1 ts Soy sauce; 1 ds Pepper, white; 2 tb Juice, orange; 1 ts Ginger minced

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INGREDIENTS

1 ts Zest, orange
2 tb Juice, lime
2 ts Oil, peanut
1 ts Zest, lemon
1 tb Wine, rice
2 tb Juice, lemon
1 tb Sugar, brown
1 ts Zest, lime
MARINADE
1/4 c Wine, rice
1 ts Cornstarch
3 whole Chicken, breasts, deboned, skinned
2 tb Stock, chicken
SAUCE
1 ts Soy sauce
1 ds Pepper, white
2 tb Juice, orange
1 ts Ginger ; minced

INSTRUCTIONS

Cut the chicken breasts into strips about a 1/2 inch wide. Place them in a bowl and add all of the marinade ingredients: the rice wine, soy sauce, white pepper and cornstarch. Stir to coat the chicken pieces with the equally. Put the bowl in the refrigerator for an hour or more. Into a hot wok, pour in about 1 tablespoon of peanut oil, and 1 teaspoon of minced ginger. Allow the ginger to sizzle for about 30 seconds and then add the marinaded chicken pieces. Stir the chicken pieces around so they come apart and dont stick together. Add the zests of lime, lemon, and orange for flavor. Stir for a minute and then add the wine (allowing it to flame if your kitchen permits.) Continue to stir for another minute and add the sauce ingredients one at a time as you continue to stir and cook until the chicken is done. Place the cooked chicken on a bed of cooked white rice and garnish with lemon, lime, and orange zest. Enjoy! Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94

NOTES

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Lemon, Lime and Orange Chicken

1 ts Zest, orange
2 tb Juice, lime
2 ts Oil, peanut
1 ts Zest, lemon
1 tb Wine, rice
2 tb Juice, lemon
1 tb Sugar, brown
1 ts Zest, lime
 MARINADE
1/4 c Wine, rice
1 ts Cornstarch
3 whole Chicken, breasts, deboned, skinned
2 tb Stock, chicken
 SAUCE
1 ts Soy sauce
1 ds Pepper, white
2 tb Juice, orange
1 ts Ginger minced

Cut the chicken breasts into strips about a 1/2 inch wide. Place them  in a bowl and add all of the marinade ingredients: the rice wine, soy  sauce, white pepper and cornstarch. Stir to coat the chicken pieces with  the equally.  Put the bowl in the refrigerator for an hour or more.         Into a hot wok, pour in about 1 tablespoon of peanut oil, and 1  teaspoon of minced ginger.  Allow the ginger to sizzle for about 30 seconds  and then add the marinaded chicken pieces. Stir the chicken pieces around  so they come apart and dont stick together.         Add the zests of lime, lemon, and orange for flavor. Stir for a minute  and then add the wine (allowing it to flame if your kitchen permits.)         Continue to stir for another minute and add the sauce ingredients one  at a time as you continue to stir and cook until the chicken is done.         Place the cooked chicken on a bed of cooked white rice and garnish  with lemon, lime, and orange zest. Enjoy!         Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94

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Nutrition

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Serving Size: 1 Serving (230g)
Recipe Makes: 3

Calories: 224
Calories from Fat: 38 (17%)

Amt Per Serving		% DV

	Total Fat 4.2g	6 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.2g
Cholesterol 41.5mg		13 %
Sodium 90.6mg		3 %
Potassium 272.5mg		7 %
Total Carbohydrate 27.3g		8 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 27g
Protein 18.5g		26 %
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: 224

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